Garlic Herb Provoleta
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
2-4 servings
Prep Time
15 minutes
Cook Time
15 minutes
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.Author: Chef Christian Gill
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 EVOO
- 2 Tbsp Red Wine Vinegar
- 1 Spanish Chorizo (sliced thin)
- 1 Salichon or any cured meats you like (sliced thin)
Directions
- Preheat Oven to 400 degrees.
- Slice your baguette into thin pieces at an angle.
- Add all of your finely chopped herbs into a medium mixing bowl with the fine diced serrano pepper.
- Mix in the Garlic Herb Blend, EVOO, and Red Wine Vinegar. Set aside to rest on the counter for 15 minutes.
- Slice your cured meats, and arrange all the meat and bread on a charcuterie board.
- In a small Dutch crock, place the provolone wheel.
- Place in the oven covered for 10 minutes, covered, or until is begins to bubble and the natural oils surface.
- Remove the lid and bake uncovered until golden brown and bubbly.
- Remove from oven, place on trivet in the middle of the charcuterie.
- Devour immediately.
