David found this recipe online (where?), and we wanted to give it a try.
1/3 cup olive oil
150 grams of grated Parmesan cheese (one container)
1/4 white wine
And any other thing you may want to add…
We added black pepper and Herbs De Provence and more wine.It needed something a little extra – so we added about a tablespoon of lemon juice.
Add in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely chopped chives, lemon zest, red pepper flakes, dried herbs, or chopped sun dried tomatoes.
Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the mixture down a bit to make a flat surface. It will keep like this, drizzled with a layer of olive oil for a few weeks refrigerated. Bring to room temperature before serving.
To serve the cheese spread, 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 crudites; spread on sandwiches, layer in tarts; spoon into soups.
We just had some on a Trixit. Yummy.