Appetizer Recipe Collections: Aged Provolone with Three Dipping Sauces

Aged Provolone with Three Dipping Sauces

Ingredients: 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)

Cooking Procedures: 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. 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. 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.