Salsa di Parmigiano
With the unmistakable flavors of Asiago and Parmesan cheese, blended with garlic and Extra Virgin Olive Oil, this version of Salsa di Parmigiano makes a great appetizer with fabulous flavor.
Ingredients:
- ½ lb. Parmesan Cheese
- ½ lb. Asiago Cheese
- 2 T. Chopped Green Onion or Chives
- 2 t. Minced Garlic
- 2 t. Dried Oregano
- 1 t. Freshly Ground Black Pepper
- 1 t. Crushed Red Pepper Flakes
- 1½ C. The Olive Tap’s EVOO (preferably a buttery style, e.g. Taggiasca)
Directions:
Cut cheeses into rough 1 inch chunks. Pulse Cheeses in food processor until reduced to the size of fine pea gravel. Transfer to a bowl and stir in green onion and garlic. Add the oregano, red pepper flakes and EVOO. Stir well and let stand at room temperature for at least 4 hours before using. Can be made 2 days ahead, refrigerated and brought back to room temperature before serving. Serve with nice hard crackers or on crostini.
Yields 3 cups
Recipe adapted by Someone’s In The Kitchen
Libertyville, IL
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