Grilled Provoleta

Directions

1. 1
   Heat grill to 400 degrees F.
2. 2
   Drizzle cheese with a touch of olive oil.
3. 3
   Place cheese on the grill for 45 seconds.
4. 4
   Flip the cheese and grill for another 45 seconds.
5. 5
   Transfer cheese to a small round baking dish.
6. 6
   Sprinkle with oregano and crushed red pepper.
7. 7
   Serve immediately, using small knives to spread the cheese mixture onto bread slices.
8. 8
   Drizzle Chimichurri sauce over.
9. 9
   4 cloves garlic
10. 10
    1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
11. 11
    1/2 cup chopped Italian parsley leaves
12. 12
    1 teaspoon red chili flakes
13. 13
    Pinch coarse sea salt
14. 14
    1/4 cup malt vinegar, or white vinegar
15. 15
    1 cup canola/olive oil blend
16. 16
    Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground.
17. 17
    With the machine running, add vinegar and slowly pour in oil; process until emulsified.
18. 18
    Transfer to a deep jar.
19. 19
    The sauce can be kept, covered, for up to 3 months in the refrigerator.