Grill

I recently got back from a trip to Argentina, where taking a thick slice of provoleta, grilling, and seasoning it makes a stand-alone appetizer. The provoletta is cut about an inch thick, so it doesn't ooze all over the grill. It's firm but with just the right amount of meltiness {word check?}. I've been dying to start grilling hunks of cheese at home, but it felt way too self-indulgent. Add a little something green on top, and bam, totally acceptable.

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