more recipes 1  2  3  4  5  6  7  8   9   Salsa di Parmigiano This spicy marinated cheese is great on crostini, in a baked potato, or on hot pasta. You can refrigerate it for days, but bring it to room temperature before using. Makes 3-1/2 cups. Serves 16. 1/2 pound Parmesan cheese 1/2 pound Asiago cheese 2 tablespoons chopped green onion 2 teaspoons minced garlic 2 teaspoons oregano 1 teaspoons freshly ground pepper 1 teaspoons red pepper flakes 1-1/2 cups extra virgin olive oil Remove any rind from the cheeses and chop the cheese into rough one-inch chunks. Pulse the cheeses in a food processor until reduced to the size of split peas. Transfer the cheese to a bowl and stir in the green onions and garlic. Add the oregano, pepper, red pepper flakes, and olive oil. Stir well. Adapted from a Michael Chiarello recipe.