Salsa di Parmigiano

This salsa di parmigiano is a deliciously spicy marinated cheese dip.  It’s a recipe from Michael Chiarello’s Casual Cooking cookbook.  You can serve it as an awesome appetizer or as a topping for pizza or pasta.  I love it on a crusty rustic Italian bread served as a bruschetta. The best part – it’s a cinch to make.

Salsa di Parmigiano

  • 1/2 pound Parmesan cheese
  • 1/2 pound Asiago cheese
  • 2 tablespoons chopped green onion
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 1/4 cups extra-virgin olive oil

Remove any rind from the cheese and cut into 1″ pieces.  Pulse the cheese in a food processor until combined.  Add the green onion, garlic, oregano, black pepper, red pepper flakes and olive oil.  Pulse until the cheese is reduced to the size of pea gravel.  Transfer to a serving bowl.  Cover and let stand at room temperature for 4 hours.

Delicious Salsa di Parmigiano

The salsa di parmigiano can be made days in advance.  Just remember to bring it to room temperature before serving.

My first big tomato of the season!

Finally!  My first heirloom tomato of the season from my garden.  It’s a beauty, don’t you think?

Mad Pug

Paigey is one angry pug.  She yelled at me the entire time I was taking the pictures of the parmigiano salsa.  I think she may like to eat even more than I do!  She’s very passionate about food.