This recipe is a journey into the world of smoky cheese! Imagine the rich aroma of rosemary mingling with the delightful smokiness of provolone, a flavor combination that awakens your taste buds. My friend Marco introduced me to this recipe, and it’s quickly become one of my favorites. It's incredibly versatile - perfect for a quick appetizer, a sophisticated cheeseboard, or even as part of a more extensive meal. Plus, it's surprisingly easy to make, even for beginner smokers, like I was.
The beauty of this smoked provolone is its simplicity; it lets the natural flavors of the cheese and rosemary shine through. But don't let the simplicity fool you; the result is pure deliciousness! I remember once, I made a whole wheel of provolone... Well, lets just say that my neighbors had quite the cheesy experience. It's also perfect for those who want to impress their guests without spending hours in the kitchen. It’s a recipe that balances ease with unforgettable flavor.
Required Equipments
- Smoker (preferably a pellet smoker)
- Meat thermometer
- Small bowl
- Whisk
- Baking sheet
- Parchment paper
Smoked Provolone with Rosemary
Elevate your cheese game with this simple yet stunning recipe for smoked provolone with rosemary. This dish is perfect for a sophisticated appetizer or part of a more elaborate meal.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 1 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your smoker to 225°F (107°C). Make sure it's clean; you want a pure smoky flavor!
- Prepare the provolone: Slice the provolone into 1/4-inch thick slices. It's important not to have them too thick or they won't smoke properly; too thin, and they'll dry out.
- Prepare your rosemary: Lightly chop fresh rosemary. Don't overdo it; a little goes a long way. You only want a subtle hint of rosemary, not an overpowering herbal taste.
- Arrange the provolone: Place the provolone slices on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. Also, don't overcrowd the baking sheet; leave some space for air circulation.
- Sprinkle with rosemary: Gently sprinkle the chopped rosemary over the provolone slices. You can arrange a few small sprigs on top for visual appeal as well; I like to make it look fancy..
- Smoke the provolone: Place the baking sheet carefully inside the preheated smoker. The smoking time will depend on your smoker, but generally aim for 30-45 minutes. Keep a close eye on it to ensure even smoking.
- Check for doneness: Use a meat thermometer to check the internal temperature of the provolone. Aim for around 150°F (66°C). This ensures the cheese is properly smoked but not overcooked.
- Remove from smoker: Once the provolone reaches the desired temperature, carefully remove the baking sheet from the smoker.
- Let it cool: Allow the smoked provolone slices to cool completely on a wire rack or a cooling sheet. This lets any excess moisture evaporate; I really don't want soggy cheese.
- Serve and enjoy: Enjoy your amazingly delicious smoked provolone. It's fantastic on its own or as part of a cheese board! You can also use it in sandwiches, salads, or pasta dishes. Its smoky flavor adds a unique touch to any recipe.
- Optional Step (adds to the WOW Factor): If you're feeling fancy, drizzle a bit of good quality olive oil over the cooled provolone before serving. It adds a beautiful shine and enhances the flavor slightly. Trust me on this one!
📝 Notes
- For best results, use high-quality provolone cheese.
- Adjust smoking time based on your smoker's temperature and the thickness of your provolone slices.
- If you don't have fresh rosemary, you can substitute with 1/2 teaspoon of dried rosemary, but the flavor will be slightly different. Fresh always tastes better.
- Don't forget the olive oil; it helps make this recipe perfect. Trust me on this one!
🍎 Nutrition
Calories: Approximately 250kcal
Protein: 15g
Fat: 20g
Carbohydrates: 1g
Fiber: 0g
Calcium: Approximately 200mg
