The first time I had grilled provoleta was when a missionary from Uruguay introduced it to us while staying at our house. What is grilled provoleta you may ask? It is a wedge of provolone cheese cut about 2 cm thick and grilled until melted through and a touch crispy on the outside. This is not one of those tasty treats that you leave on the grill…but it takes a watchful eye to flip it at the precise time. A touch messy on the grill but oh so worth it! A great appetizer for any meal and with the grilling season knocking at our door, I am sure you will find it unique and very tasty.
- 4 slices of provolone cheese - about 2 cm thick
- 1-2 tsp oregano - per slice
- 1-2 tbsp extra virgin olive oil
Make sure your grill is nice and hot and heated through before you begin to grill your cheese.
To prepare cheese:
Sprinkle liberally with oregano and drizzle with olive oil. A good olive oil is best for this as you will taste the difference.
Once ready grill one at a time, two if you are brave. Flip them right as they are melted and wanting to ooze through the grates on the grill. Continue to flip until melted through and the outside becomes just slightly crispy on the edges.
Keep a watchful eye. Once you near the end you will have to flip frequently to keep from dripping.
Serve immediately they are best served nice and hot. One grilled slice will serve two people! Enjoy!!