- Prep time
- 5 minutes PTM
- Cook time
- 10-15 minutes PT15M
- 3 servings
This rendition of an Argentine classic features flavors of roasted garlic and tangy peppers, and can be made on the grill or in the oven.
- 3 slices provolone cheese, almost ½-inch thick
- 9 cloves roasted garlic with 1½ teaspoons oil (from the olive bar)
- 6 peppadew peppers (from the olive bar)
Preheat oven to 450°F or grill with charcoal on one side.
Prep 3 ramekins (5 inches in diameter) with ½ teaspoon garlic oil each, then top with provolone. Put ramekins in the oven or on the grill. If grilling, place ramekins off to the side for indirect heat and cover grill.
When the cheese starts to melt and bubble, top with peppers and garlic. Allow cheese to continue to cook until dark blisters form. Remove from heat and serve with toasted bread.