Reggiano Cheese Spread

Reggiano Cheese Spread

Ingredients:

3/4 c.(175 ml) whipping cream (35% or lite)
2 cloves garlic, peeled and sliced in half
pinch each nutmeg and freshly grated black pepper
2 c. (500 ml) grated Parmigiano-Reggiano about 6 oz(175 ml)
Aged balsamic vinegar (optional)
Sliced crusty french or multi-grain bread/baguette
grapes, apple or pear slices

Bring cream, garlic, nutmeg and pepper to a boil in a heavy saucepan set over medium-high heat, stirring constantly. Reduce heat to low; remove and discard garlic. Add cheese, about 1/2 c.(125 ml) at a time, stirring constantly until all the cheese is melted and mixture is smooth. Remove from heat, pour into a round 3-cup(750 ml) bowl, cool to room temperature. Cover dish and refrigerate until mixture firms up, about 4 hrs. or overnight. Scoop cheese with a small ice-cream scoop or melon baller. Arrange balls to resemble a bunch of grapes. Drizzle with aged balsamic vinegar, if using. Serve with bread and fruit. Makes 6 servings. Excellent source calcium, good source vitamin A. Can be made at least 8 hours ahead.

B-man :wink: