Provolone with Three Sauces

Three sauces, a green apple marmalade, a tomato purée and a green olive purée are perfect dipping partners for strips of provolone cheese. Recipe created by Chef Roberto Donna.

Recipe Ingredients:

12 ounces Wisconsin Aged Provolone cheese, cut in strips
4 tablespoons Hot Pepper Marmalade
4 tablespoons Purée of Oven Dried Tomato
4 tablespoons Green Olive Purée

Marmalade:
1 1/2 pounds green apples
6 cups water
4 tablespoons apple cider vinegar
1 to 1 1/2 pounds granulated sugar
4 ounces red and green jalapeño peppers

Tomato Purée:
6 Roma tomatoes
1 teaspoon salt
3 tablespoons plus 1/2 cup olive oil
2 tablespoons fresh thyme leaves
3 fresh basil leaves
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper

Olive Purée:
1 cup pitted green olives
2 tablespoons blanched almonds
1 teaspoon fresh basil leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh oregano leaves
1/4 cup olive oil

Cooking Directions:

1. For Marmalade: Cut whole apples in thick slices. Combine in large nonreactive pan with water and vinegar. Bring to a boil. Simmer 45 minutes. Line strainer with heavy towel. Place over large bowl. Pour apple mixture into strainer. Allow to drain overnight. Weigh juice to determine amount of sugar needed for a ratio of 3 parts juice to 2 parts sugar. For 1 1/2 pounds juice, use 1 pound sugar. For 2 1/4 pounds juice, use 1 1/2 pounds sugar. Mix juice and sugar back in pan. Seed and dice peppers. Add to juice mixture. Bring to a boil; reduce heat and simmer 45 to 55 minutes until reduced and thick. Skim any residue if necessary. Pour into covered container and refrigerate. (2 cups marmalade.)
2. For Tomato Purée: Heat oven to 200ºF (95ºC). Cut tomatoes lengthwise into 4 slices. Sprinkle with salt and drain on paper towels for 20 minutes. Brush baking pan with 3 tablespoons olive oil. Sprinkle with thyme and basil. Place tomatoes in pan. Sprinkle with sugar and pepper. Bake 5 hours. Remove from oven and place tomatoes and juices from pan in blender container. Add 1/2 cup olive oil. Blend until thick. Set aside. (1 1/3 cups purée.)
3. For Olive Purée: Drain and rinse olives. 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, until mixture is a fine purée. (3/4 cup purée.)
4. Final Preparation: Place the strips of provolone cheese in center of large serving platter. With a coffee spoon, place the sauces around the cheese in a decorative pattern.

Makes 12 appetizer servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.