Parmesan Salsa Recipe

by Katie Sweeney 7

If you're a cheese lover, brace yourself because you are going to be amazed with this recipe. It's for parmesan salsa. Yes, you read that correctly: parmesan salsa! It's a fantastic dip that's made like any regular tomato salsa — with a food processor. Instead of serving with tortilla chips, pair the chunky cheese spread with toasted bread.

Seriously, this addictive salsa is to die for; I've made it countless times and it always gets rave reviews. It's very easy to put together, so it's great for entertaining. Since it's all about the cheese, it's worth it to splurge on a good quality parmesan and asiago. To learn how it's made — trust me you won't be disappointed with this appetizer — keep reading.

From Michael Chiarello

Parmesan Salsa Recipe

Ingredients

1/2 pound parmesan, not too dry
1/2 pound asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper

Directions

1. Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
2. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
3. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.

Makes about 2 1/2 cups.

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