Say Cheese! It’s grilling time with celebrity chefs Rob Rossi and Craig Harding

Streets Of Toronto X Caplan's Appliances

It’s the perfect time to fire up the grill and enjoy the warmer weather with family and friends. A family-run business for over 75 years that is renowned as the destination for delivering dream kitchens – both indoor and outdoors – Caplan’s has sponsored a new cooking series that focuses on cooking simple and delicious recipes outdoors. Hosted by acclaimed chefs Rob Rossi and Craig Harding, Open Fire creates delicious, innovative dishes, and one of their favourite recipes is shared with you here.

Inspired after cooking across Argentina and tasting different local versions of fire-roasted provolone, chefs Rossi and Harding share a fresh and easy dish that is sure to be a hit with your guests this summer.

Roasted Provolone with Peach and Pepper Salad


  • 2 thick slices of provolone cheese
  • 6 baby bell peppers
  • 2 peaches
  • Small handful of jarred piquillo peppers
  • Pinch of fresh chopped basil
  • Sherry Vinegar
  • Olive oil
  • Sea salt
  • Fresh cracked pepper


  1. Turn on the BBQ to medium-high heat. While the BBQ heats up, prepare the peach and pepper salad.
  2. Take the baby bell peppers and drizzle olive oil over them. Sprinkle sea salt all over and then some cracked pepper as well. Put the peppers on the grill and blister them slightly. Cook each side for 2 minutes.
  3. Remove the peppers from the grill and let cool. Take the peaches and slice them into medium-sized pieces and add to a bowl. Julienne the peppers from the grill and add into the bowl along with a pinch of chopped fresh basil.
  4. Julienne the piquillo peppers and place in the bowl. Add a splash of sherry vinegar and give everything a slight toss with a spoon and add a pinch of salt and pepper.
  5. Place a cast iron pan on your grill. Drizzle olive oil onto one side of the provolone and place oil side down in the hot cast iron pan. Cook for 3 minutes on the one side only. With a spatula place the cheese onto a serving plate. Let rest for 5 minutes.
  6. Add the peach and pepper salad gently across the roasted provolone. Enjoy!

Be sure to tune in to Open Fire, airing weekly on TLN, for more recipes.


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