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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.

  • prep time


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  • Serves


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)

Heat oven broiler on high, adjust the oven racks so one is about 8 inches from the heating element.
To make the chimichurri, add all ingredients to a blender and process until smooth. Set aside.
Place the provolone in a small cast iron or small oven-proof sauté pan. Place under the broiler until melted and browned on top, about 12 minutes.
Once the cheese has melted, garnish with chili flakes and dried oregano.
Serve warm in the cooking vessel with the sauce and bread for dipping on the side.

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