Aged Provolone with Three Dipping Sauces

Aged Provolone with Three Dipping Sauces

servings
12

Ingredients
















Cooking Instructions

For marmalade (makes 2 3/4 cups):


1

Place apples, water, vinegar and sugar in stainless steel or nonstick pan. Bring to boil over medium-high heat. Add jalapeño and continue to boil, stirring occasionally, until the mixture reaches 220°F on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.


For olive tapenade (makes 3/4 cup):


1

Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process. Process until a fine puree. Pour into covered container and refrigerate.


2

Final preparation: Place strips of aged provolone in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter.


Ingredients
















Cooking Instructions

For marmalade (makes 2 3/4 cups):


1

Place apples, water, vinegar and sugar in stainless steel or nonstick pan. Bring to boil over medium-high heat. Add jalapeño and continue to boil, stirring occasionally, until the mixture reaches 220°F on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.


For olive tapenade (makes 3/4 cup):


1

Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process. Process until a fine puree. Pour into covered container and refrigerate.


2

Final preparation: Place strips of aged provolone in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter.


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