Crispy Provolone with Chimichurri
This quick dip recipe is guaranteed to please. We’re melting down Provolone, one of Italy’s most famous cheeses, known for being salty, tangy, and supremely snackable, and creating a cheesy blend that’s combined with a bright, intensely flavorful homemade chimichurri sauce for dipping. With a kick of spice from the addition of red chili flakes, this hot dish is ready to serve in just minutes--we recommend using a crusty baguette for dipping, but get inventive at home with crackers or bites of your choice.
Featuring
prep time
5minutes
assembly time
15minutes
Serves
4people
preparation & ingredients
1 bunch Parsley (stems removed)
1 bunch Cilantro (stems removed)
4 sprigs Fresh Oregano (stems removed)
1 ea. Garlic Clove (minced)
¾ cup Murray’s Koroneiki EVOO
4 Tbsp. Red Wine Vinegar
½ cup Water
1 Tbsp. Red Chili Flakes
2 Tbsp. Kosher Salt
1 lb Buonatavola® Provolone (sliced at least 1” thick)
½ tsp. Red Chili Flakes
½ tsp. Dried Oregano
1 ea. Baguette (sliced and toasted)
