Parmesan Salsa and Cookie Book Winner

Parmesan salsa.
Kind of sounds like an oxymoron.
Like Asian bistro (yes, I'm looking at you Kon) or Mexican sushi.
But guess what? The word for sauce in Italian is salsa.
So you'd think then that this makes perfect sense. But Parmesan salsa is not really a sauce; it's more of a dip or a scoopable snack.

But frankly, once you taste this, you won't care what it's called or whether it even makes sense.
This is a super easy appetizer to bring to any graduation party, cocktail get-together, book group meeting, Memorial Day cookout, wedding shower...what ever or where ever you're going soon.

This one is all about the ingredients, so make sure you get the best you can. High quality olive oil is a must. So are real Italian cheeses.
It only takes about two seconds to make, but it does need to sit awhile, so plan ahead.

Parmesan Salsa
adapted from Michael Chiarello


1/2 lb. Parmesan, not too dry

1/2 lb. asiago cheese, not too dry

2 tsps. minced fresh garlic

2 tsps. dried or 1 Tbsp. fresh oregano

1 tsp. crushed red pepper flakes, or more to taste

2 Tbsps. scallions, chopped

1 cup extra-virgin olive oil

freshly ground black pepper, to taste

Remove any rind from the cheeses and chop into rough chunks.
Place chunks in a food processor along with garlic, oregano and red pepper flakes. Pulse until mixture is the size of small pea gravel. Stir in the scallion, olive oil and black pepper. Pulse again, two or three times.
Turn salsa into a bowl, cover and let stand at room temperature for at least 4 hours before serving.
Serve with crostini (toasted bread slices) or pita chips.

And the winner of the cookie book and Mignardise apron is...

Julia Rachel Barrett!
Hey Julia, send me your mailing address (by email or FB message) and I will send your stuff out.

MANY thanks to everyone who left comments. There are loads of chocolate chip cookie fans and great ideas out there. I love your comments - please keep them coming!