Provoleta, or grilled provolone, is a popular appetizer in Argentina, typically eaten before a meal of grilled meats. Provoleta is also the name of the cheese used for the dish—it’s a low-moisture variety that is designed to be grilled. That being said, provoleta isn’t easy to find in the United States, so grab some run-of-the-mill provolone and cook it in a cast-iron skillet, either on a grill or on the stovetop.
Heck, you can even toss it in a hot oven to heat it up and make it a tad gooey.
I love chimichurri, an herby, vinegary sauce that pairs nicely with the saltiness of provolone, which is usually finished aging right in time for summer. I like to add Castelvetrano olives to my chimichurri for a bit of texture and because, well, I love olives. Feel free to skip them if you don’t feel the same way.
Salmon rillettes have been welcoming guests to Le Bernardin for many years. More than a canapé, they’re a convivial offering that invites guests to share and enjoy – something I hope sets the tone for their dining experience.
It’s important that the salmon is cold when you mix it with the mayonnaise; otherwise, the sauce will break. You want the mayonnaise to be creamy, not oily. If you are making it from scratch, I recommend grapeseed oil, as it stays emulsified and doesn’t congeal when chilled. Add the chives at the last minute so as not to overpower the salmon with a heavy onion taste. You can refrigerate the rillettes (without chives) for up to 2 days, but once the chives are added, the rillettes last only a few hours before they develop an overwhelming onion flavor.
This is not your average garlic bread. Gochujang really makes this sing, providing a bit of spice, but also a deep, peppery flavor. And for those who don’t like a lot of spice, don’t worry—the cream cheese softens the impact to create something that is very balanced. This is perfect as a starter, or you could top it with some salad and a bit of thinly sliced ham to create a delicious lunch.