Aged provolone cheese with three dipping sauces including olive tapenade and an apple marmalade. Recipe by Chef Roberto Donna.

Aged Provolone with Three Dipping Sauces

Marmalade:
1 pound (about 3 medium) green apples, cored, seeded and coarsely chopped
3/4 cup water
3 tablespoons apple cider vinegar
2 1/2 cups granulated sugar
1 jalapeño

 

Olive Tapenade:
1 cup Italian Cerignola green olives, or other green olives, pitted
2 tablespoons blanched almonds
1 teaspoon fresh basil leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh oregano leaves
1/4 cup extra virgin olive oil

 

12 ounces Wisconsin Provolone Cheese, cut into strips

 

1 cup prepared Italian-roasted tomato sauce (Or your favorite marinara sauce)

1. For Marmalade (Makes 2 3/4 cups): 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 (approximately 105°C) on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.
2. For Olive Tapenade (Makes 3/4 cup): 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.
3. For Final Preparation: Place strips of Provolone cheese in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter.

Makes 12 servings.

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