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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.
Get more inspiration with Chef Christian’s recipes over on Youtube!
Garlic Herb Provoleta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
You can also make the chimichurri ahead of time so it sits overnight. The longer it sits, the better it gets.
