Garlic Herb Provoleta

Chef Christian Gill
Servings

2-4 servings

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Latin/South American

Category

Appetizers/Snacks

Bread, cured meats, herby-melty cheese - you're going to love this one. This Argentina-inspired recipe is easy to throw together and is a great heavier appetizer in case you need to soak up that sangria. Christian layers the flavor with our ultra-versatile Derek Wolf Garlic Herb blend that was inspired by his travels to Argentina.
Garlic Herb Provoleta

Ingredients

  • 1 2-inch Thick Smoked Provolone Round
  • 2 French Baguettes
  • 1/2 cup Cilantro (fine chop)
  • 2 Tbsp Oregano (fine chop)
  • 1 1/2 cup Italian Flat Leaf Parsley (fine chop)
  • 1 Tbsp Spiceology X Derek Wolf Garlic Herb Blend
  • 1/8 cup Serrano Pepper (fine dice)

  • 1/2 cup Extra Virgin Olive Oil

  • 2 Tbsp Red Wine Vinegar
  • 1 Spanish Chorizo (sliced thin)
  • 1 Salichon or any cured meats you like (sliced thin)

Directions

  1. Preheat Oven to 400°F.

  2. Slice your baguette into thin pieces at an angle.
  3. Add all of your finely chopped herbs into a medium mixing bowl with the fine diced serrano pepper.
  4. Mix in the Garlic Herb Blend, EVOO, and Red Wine Vinegar. Set aside to rest on the counter for 15 minutes.
  5. Slice your cured meats, and arrange all the meat and bread on a charcuterie board.
  6. In a small Dutch crock, place the provolone wheel.
  7. Place in the oven covered for 10 minutes, covered, or until is begins to bubble and the natural oils surface.
  8. Remove the lid and bake uncovered until golden brown and bubbly.
  9. Remove from oven, place on trivet in the middle of the charcuterie.
  10. Devour immediately.
Recipe Products
Blend