Parmesan Spread

This dish was inspired by a spread that I purchased at an upscale store in Napa. My combination of salty Parmigiano Reggiano, creamy fontina and roasted garlic come together to make a rich spread that is both sharp and creamy on the tongue. This versatile spread can be used as a dip for crackers, spread on baguettes and broiled, or spread on tilapia and baked. The uses are only limited by your imagination.

Makes 1 C Spread

Ingredients

½ C Freshly Grated Aged Parmigiano Reggiano

½ C Freshly Grated Fontina Cheese

¼ C Extra Virgin Olive Oil

8 leaves Fresh Basil (minced)

¼ tsp Dried Parsley

4 cloves Roasted Garlic

Directions

Place all ingredients in a small bowl and stir vigorously. Refrigerate until served.

It’s critical that you freshly grate the cheese. The preshredded cheeses you buy in the grocery store are coated with corn starch to keep it from sticking. This will give you a gritty dip.

Serving Suggestions

• Parmesan Spread - Serve with crackers
• Parmesan Crostini - Spread on baguette slices then broil until the cheese melts and just starts to turn a golden brown
• Parmesan Tilapia - Spread 1 tablespoon on a piece of tilapia and bake for 15 minutes at 350

To print a copy of this recipe go to Parmesan Spread.