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Try SavoraGrilled Provoleta with Chimichurri & Roasted Cherry Tomatoes
This recipe elevates simple grilled provolone to a gourmet experience. The key is achieving that perfect golden-brown crust while keeping the inside gooey. The bright, herbaceous chimichurri and sweet roasted cherry tomatoes provide a delightful contrast to the rich, savory cheese. Perfect as an appetizer or light meal!
Ingredients
- Provolone Wheel8 oz
- pint Cherry Tomatoes1
- Fresh Oregano1/4 cup
- Fresh Parsley1/4 cup
- Garlic2 cloves
- Red Wine Vinegar (Malbec preferred)2 tablespoons
- Olive Oil1/4 cup
- Red Pepper Flakes1/4 teaspoon
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Preheat your grill to medium-high heat. If using a gas grill, aim for around 400°F. If using charcoal, make sure the coals are glowing red with a light coating of ash.
While the grill is heating, prepare the roasted cherry tomatoes. Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Place them in a grill-safe pan or foil packet.
Place the tomatoes on the grill and roast for about 15-20 minutes, or until they are softened and slightly blistered. Stir occasionally to ensure even cooking.
While the tomatoes are roasting, prepare the chimichurri. Finely chop the oregano, parsley, and garlic. In a small bowl, combine the chopped herbs, garlic, red wine vinegar, red pepper flakes, salt, pepper, and the remaining olive oil. Stir well to combine. Taste and adjust seasonings as needed.
Lightly brush the provolone wheel with olive oil on both sides. This will help prevent it from sticking to the grill.
Place the provolone directly on the grill grates. Grill for 3-5 minutes per side, or until a golden-brown crust forms. Watch carefully to prevent burning. The cheese should be gooey in the center but not completely melted and runny.
Remove the provolone from the grill and place it on a serving platter.
Top the provolone with the chimichurri and roasted cherry tomatoes. Serve immediately with crusty bread or crackers.
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