8 slices peasant bread italian or any other crusty bread cut 1 1/
6 servings flour for dredging
1 garlic clove
3 tablespoons olive oil extra-virgin
1 teaspoon oregano flowers dried
2 pounds provolone cheese
0.5 cup citrus champagne vinegar
Equipment
frying pan
grill
spatula
Directions
Cut the cheese into 6 slices, each about 3/4-inch thick. Using your palms, press flour onto each side of each cheese slice, shaking off any extra and set the cheese slices aside.
Brush the bread slices with a little olive oil and grill on both sides.
In a 12 to 14-inch saute pan, heat the olive oil over high heat.
Place the cheese in the pan in a single layer. Cook cheese until a brown crust develops. Turn the cheese over with a spatula and sprinkle with a pinch of oregano flowers. Cook for 2 minutes more.
Drain some fat from he pan, add 1/4 cup white wine vinegar and let it flame. When the flames
subside, add another 1/4 cup vinegar and remove cheese to warm plates.
Rub the grilled bread slices with the clove of garlic, add them to the platter, drizzle the platter with olive oil and sprinkle with more oregano.
