Authentic Provolone cheese takes center stage with this traditional appetizer featuring olive oil-garlic-and-herb-marinated Grande Sliced Provolone melted over thick rustic wedges of grilled ciabatta bread. It’s a great way to keep your customers happy until the main course arrives.
1 4-inch x 5-inch Ciabatta roll, sliced in half horizontally
4 slices Grande Sliced Provolone
1/2 oz. (1 tbsp.) Italian Marinade (see recipe)
4 Lemon wheels, thin sliced
1 oz. (2 tbsp.) Italian Dipping Sauce (see recipe)
Fresh chopped parsley, as needed
Sea salt, course ground as needed
16 oz. (2 cups) Olive oil
8 oz. (1 cup) Lemon juice, fresh
2 oz. (1/4 cup) Garlic, fresh, minced
1/2 oz. (2 tbsp.) Italian seasoning, coarse ground
2 tsp. Crushed red pepper flakes
Yield: One appetizer for sharing
Grill ciabatta roll halves for 45 to 60 seconds on each side or until grill-marked.
Dip each slice of Grande Sliced Provolone in Italian Marinade to evenly coat; drain excess and arrange 2 slices over cut sides of each grilled ciabatta roll half.
Bake at 500°F for 11/2 to 2 minutes in an impingement oven, for 3 to 4 minutes in a deck oven or until cheese is bubbly and melted.
Cut each ciabatta roll half into 3 strips, arrange on appetizer plate over 4 lemon slices. Drizzle 1 oz. Italian Dipping sauce over grilled provolone bread; top lightly with sea salt and a sprinkle of chopped parsley.
Italian Dressing/Dipping Sauce
Yield: 26 oz. (17 servings) marinade
Combine ingredients in bowl and whisk to blend. Let sit for 4 hours to infuse flavors.
Reserve 9 oz. for use in recipe as Italian Marinade and 17 oz. for use as Italian Dipping Sauce.