We took the idea of our provolone taco shell and used it to create a riff on bread. We thinly sliced the provolone, cooked the slices in a non-stick pan, and seasoned it with toasted and ground caraway seeds. When the cheese was golden brown we transferred it to a wire rack to cool. These crispy discs were both the bread and cheese components for the Brussels sprouts Reuben we cooked at Heritage last Monday. These delicious cheese rounds have a ton of untapped flavor potential to spark the imagination.
Years Past
