Salsa Di Parmigiano
This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.
- Ready In:
- 8 ounces parmesan cheese, broken into 1 inch chunks
- 8 ounces asiago cheese, broken into 1 inch chunks
- 1 tablespoon garlic, chopped
- 1 tablespoon fresh ground black pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped scallions
- 1 tablespoon red pepper flakes
- 1 1⁄2 cups extra virgin olive oil
- Place all ingredients except olive oil into the bowl of a food processor.
- Pulse for 10 seconds while adding olive oil.
- Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
- Transfer mixture into a sealed container and refrigerate for up to one week.
- *** Bring to room temperature before serving.
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This is a truly flavorful appetizer, that we just love. So many flavors in this that we love. One of my favorite appetizers to serve to my guests! I always add a thin slice of tomato on the bread before spooning on the salsa, added some chopped black and green olives on top, then more cheese, and then broil it to release all the wonderful flavors. Your right, it is addicting!1Reply