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

Provolone with Three Sauces

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

 

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 Puree:
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 pepper

 

Olive Puree:
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

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 Puree: 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 puree)
3. For Olive Puree: 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 puree. (3/4 cup puree)
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 servings.

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