Heidi Swanson's Parmesan Cheese Spread

By lorik

Ingredients

• Makes about 1 1/2 cups of spread
• 2 1/2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
• scant 1/4 cup (50ml) extra virgin olive oil
• 1/4 cup dry white wine
• add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Preparation

Step 1

Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the cheese down a bit into a flat surface. It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated. (Let it come back down to room temperature before serving.)

To serve the cheese, scoop out a bit into a separate smaller bowl or plate, and stir in or sprinkle with any add-ins at this point. Serve with crackers, toasts, or crudités; spread on sandwiches; layer in tarts; spoon into soups.