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Provoleta con Salsa Criolla (Hot Provolone Cheese Dip with Fresh Salsa)
Recipes
Provoleta con Salsa Criolla (Hot Provolone Cheese Dip with Fresh Salsa)
4 servings
30 minutes total

Ingredients

  • 4 plum tomatoes
  • ¼ red onion
  • 1 green bell pepper
  • 2 cloves garlic
  • ¼ bunch fresh Italian parsley
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup + 1 teaspoon extra-virgin olive oil, divided
  • ½ teaspoon dried oregano, divided
  • 1 Bakery baguette
  • 1-inch-thick chunk provolone cheese (about 8 oz)
  • 1 tablespoon all-purpose flour

Steps

    1. Remove seeds from tomatoes. Chop tomatoes, onion, bell pepper, garlic, and parsley finely; combine in medium bowl. Whisk vinegar, salt, pepper, ¼ cup oil, and ¼ teaspoon oregano; pour over tomato mixture and stir to blend. Set salsa aside.
    2. Cut baguette into 1-inch-thick slices, then toast.
    3. Rub cheese with flour and remaining ¼ teaspoon oregano. Place remaining 1 teaspoon oil in large, nonstick sauté pan; heat on medium 2–3 minutes. Add cheese to pan and cook 2–3 minutes until bottom is browned. Flip cheese carefully with flat spatula. Cook 1–2 more minutes until cheese begins to melt. Serve immediately with salsa and toasted baguette.

Amount per ¼ recipe serving: Calories 510, Total Fat 31g, Sat Fat 12g, Trans Fat 0g, Chol 40mg, Sodium 1200mg, Total Carb 38g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 35%, Iron 15%, Potassium 6%