Marinated Grilled Provolone Sticks
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.
Course: Appetizers
Products used: Provolone
Marinated Grilled Provolone Sticks
Yield: One appetizer for sharing
Ingredients
- 1 4×5-inch Ciabatta roll, sliced in half horizontally
- 4 slices Grande Sliced Provolone
- 1⁄2 oz. Italian Marinade (see recipe) (1 tbsp.)
- 4 Lemon wheels, thin sliced
- 1 oz. Italian Dipping Sauce (see recipe) (2 tbsp.)
- Fresh chopped parsley, as needed
- Sea salt, course ground as needed
Directions
- 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 1 1/2 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
Ingredients
- 16 oz. Olive oil (2 cups)
- 8 oz. Lemon juice, fresh (1 cup)
- 2 oz. Garlic, fresh, minced (1/4 cup)
- 1⁄2 oz. Italian seasoning, coarse ground (2 tbsp.)
- 2 tsp. Crushed red pepper flakes
Directions
- 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.
