Snack & breadDinnerHigh proteinVegetarianGluten-free

Grilled Provoleta with Chimichurri and Cottage Cheese Flatbread

Name: Grilled Provoleta with Chimichurri and Cottage Cheese Flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 180g provolone cheese, cubed; 120g for the cheese base cottage cheese; 1 tsp dried oregano; 20g fresh parsley; 2 cloves garlic, minced; 40g for the chimichurri cottage cheese; 1 tbsp red wine vinegar; 1 tbsp olive oil; 1/2 tsp red pepper flakes; 200g for the flatbread batter cottage cheese; 2 large eggs; 60g oat flour; 1/4 tsp salt; 1/4 tsp garlic powder

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Grilled provoleta folded with cottage cheese, finished with a punchy parsley chimichurri, and served with a savory cottage cheese flatbread instead of crusty white bread for dipping. More protein in the classic asado starter, less empty carb padding.

Folding cottage cheese into the provolone before it hits the broiler turns a classic cheese-and-bread starter into something with real protein per bite, and the flatbread swaps in for crusty white bread without losing the dip.

Per serving

26g

Protein

360

Calories

15g

Carbs

21g

Fat

4 portions15 min10 min

Ingredients

6 ozprovolone cheese, cubed
4 ozcottage cheesefor the cheese base
1 tspdried oregano
0.71 ozfresh parsley
2 clovesgarlic, minced
1 ozcottage cheesefor the chimichurri
1 tbspred wine vinegar
1 tbspolive oil
1/2 tspred pepper flakes
7 ozcottage cheesefor the flatbread batter
2 largeeggs
2 ozoat flour
1/4 tspsalt
1/4 tspgarlic powder

Steps

1
Cube the provolone and mix it with the cottage cheese for the cheese base in a bowl until evenly combined.
2
Press the cheese mixture into a small oven-safe skillet or cazuela, sprinkle with the dried oregano and half the red pepper flakes, and broil, or grill over high heat, for 4 to 6 minutes, until melted and browned in spots.
3
Meanwhile, blend the parsley, garlic, the cottage cheese for the chimichurri, red wine vinegar, olive oil and the remaining red pepper flakes until mostly smooth, with some texture left.
4
For the flatbread, blend the cottage cheese for the batter with the eggs, oat flour, salt and garlic powder until smooth. Cook a quarter of the batter at a time in a greased non-stick pan over medium heat for 3 to 4 minutes per side, making 4 flatbreads.
5
Spoon the chimichurri over the hot cheese and serve immediately with the flatbread wedges for dipping.