Parmesan Cheese Spread Recipe
A Parmesan cheese spread made with grated cheese, olive oil, a splash of white wine, and any other accents you can think of.
Woah - what a week. I'm sitting in the lobby of a hotel in New York, and quite a lot has unfolded since I last checked in. The short version is: I flew to New York for the James Beard Awards, and then (holy s**t) I won one. I'm making my way back home now, and my fingers are crossed that some of my photos from the past few days turn out. In the meantime, I'll leave you with this. It's a Parmesan spread I make now and then, one I like for a number of reasons. You grate good Parmesan whisper-thin into a pot. Then combine that with a splash of white wine and a big glug of olive oil. That's really it. It's one of those stupid-simple, homemade, tastes-really-good things you can make in no time. If it gets lost in your refrigerator for a week, no worries, it's that much better when you rediscover it. Once you've made this base, it can hang out in your fridge for a week, or two, - or even three. Ready to use whenever (and, on whatever) you like.
It's also completely customizable on a whim. You can stir in any number or herbs, spices, dried or fresh fruits (before serving) to take the spread in whatever direction you like. I noted some suggestions in the recipe below. It's good on crostini, sandwiches, and tartines. It's good spread in the bottom of a tart crust. It's good drizzled with a bit of honey or as part of a cheese / antipasti platter.
Thanks again to everyone for the nice notes. Every one of them feels good to read. xo -h
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Parmesan Cheese Spread
You're going to want to use a Microplane grater here - the finer and whispier the cheese is grated, the better. this is also a perfect fit for Pecorino cheese, and I've been working on an aged gouda version using a bit of IPA (India Pale Ale) in place of the wine you see here. You can take this general idea in many different directions.
2 1/2 cups / 5 1/2 oz / 150g finely grated Parmesan cheese
scant 1/4 cup / 50 ml extra virgin olive oil
1/4 cup dry white wineadd in ideas: chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, 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 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.
When I want to serve the cheese, I typically scoop out a bit into a separate smaller bowl or plate, and incorporate any add-ins (or drizzles) at this point.
Makes ~1 1/2 cups of spread.
Prep time: 5 minutes
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Comments
You constantly inspire. Congratulations on the James Beard award.
Wow! A James Beard Award,
you deserve it!
Lookie what YOU did!! James Beard….who knew??!! Congratulations woman!! Well done!
Keep up the good work. No pressure though. 😉
Congrats on the award! This spread looks amazing – I cannot wait to try it with my favorite gouda – Marieke Gouda Foenegreek from Holland’s Family Farm (Wisconsin) Never would have thought of IPA with it but I’ll give it a go!
Amazingly simple and yet just limitless possibilities. Simple, quick, and flexible sounds like my style, can’t wait to try it. Thanks Heidi.
Congrats!! And, of course, well deserved … I’m making this spread pronto. Such a good idea (as always).
Congratulations on the JBA!
I am looking forward to trying this recipe – such a simple idea.
This is my second comment on this post because I made the spread and it was delicious–even more so the second day as the wine & cheese had time to get to know each other better. We just used the last bit yesterday–spread on slices of day-old baguette and baked until the cheese was golden. I can see this recipe being used again and again, with some experimentation on the type of wine added.
very good
I so happy
Congratulations
Congratulations on the JBA! Incredible job!
Long-time lurker here, just de-lurking for a moment to say congratulations. How wonderful!
YAY!!! i LOVE tuning in to read your posts & today i find this one (yes, i’ve been on a hiatus of late, so just now catching up) with you winning the james beard award!!! YES!! i love it because i love that someone who inspires me greatly in the kitchen with good, healthy foods, is being recognized & rewarded for her super natural talents!! love this little parmesan spread too & am thrilled that i have a perfect party opportunity to make it for coming up soon!!
thanks & huge happy congrats to you!! 😉
First of all, HUGE congratulations on the award!! That is incredible! 🙂 And you SO deserve it.
Second of all, this looks amazing. I love any kind of cheese spread, but it’s totally rare to see a parmesan one. Why?! This is fabulous!
THANKS ALOTE LOVE..
Yum! And what a well-deserved award. Congrats!
A very well deserved accolade indeed! Congratulations on the award, and thanks as always for brightening up my meals with your posts!
Amazing!!! Congratulations Heidi :).
Congrats on your award! Love your blog!!
Congrats Heidi! So very well deserved. Happy dance. You have single handily changed our cooking lives!!! You introduced us to the fabulous Reinhart, but more importantly your vegetarian recipes have changed the way we eat and live. THANK YOU!
Congratulations on winning an award!
I am not sure about the parmesan spread, I would need to taste it first before having the courage of making it. If I was still in Italy it would have been easy to experiment, plenty of Parmigiano there, but here in New Zealand Parmigiano is so expensive that I am really careful how I use it, as not to waste it! The alternative would be to try with a local or Australian parmesan, but the taste may be different… I may try that in the meantime. Ciao A.
HS: Try it with one of those fantastic NZ cheeses and a splash of that Sauvignon Blanc you make down there – it’ll be great.
Congrats Heidi.. You are such an inspiration to foodies like me. I am new both to your blog & to the blogging world as a whole.. I truly love your work.. I am from New Delhi, India and am amazed to see all the excellent vegetarian cooking you do..
Congratulations!!! Nobody deserves this award more than you:)
Congratulations on the award! I’m so happy to know that there are people like you sharing with others just how delicious eating nourishing food can be – and getting recognition for it. It makes me proud to be one of your blog followers.
Congratulations. Well deserved!
Catherine, Cambridge MA
Congratulations!
Heidi, CONGRATULATIONS!
You absolutely deserve it. I hope you are doing something to celebrate.
You truly taught me how to cook vegetables. That sounds generic, but before you I had no interest in vegetarian cooking and no skill set. After following your blog for the last 3 years and of course collecting your books, my meals at home have become chock full of veggies and delicious sauces/dressings. You changed the way I cook for life. Thank you. Keep doing what you do!
Amy Webster
Toronto Canada
Congratulations! You deserve it! I adore your books and your blog!!
Can’t wait to try the cheese spread.
WOW! You deserve the award. Your approach to food is flawless. May I say that your celery salt is the basis of all my cooking? Really, it is. Now this. I am obsessed with all foods (vegetables) that are rustic, simple, and swoon-worthy. You are to food what the Shakers are to furniture and design. Well Done!
How simple and delicious this Parmesan spread is, Heidi. And yet I never would have thought of it. You did. Congratulations on the James Beard award.
Yum – so simple and I’m sure it’s delicious! I’ll be putting this one together as soon as I get home from work tonight – can hardly wait! Congratuations on your JB award!
Congrats on your major award. I love coming to your blog and so happy for you.
Congratulations on the award Heidi!! I’ve been following your blog for years and you absolutely deserve this honour. You are an inspiration.
Congrats on the JB award. Love your posts… especially this one.
Congratulations on the AWARD! You and an inspiration to Eat Healthy!
Congratulations, Heidi! You’re waking up so many people to the pleasure and beauty of good food–helping us stop and TASTE and enjoy. Thank YOU for sharing your passion with us!
Congrats on winning. I think this recipe will be delicious and I can’t wait to try this out. Thanks for sharing.
Congratulations on such a prestigous award – very much deserved! BTW – this parmesan dip you shared is simply divine!
Congratulations! It is much deserved. Super Natural Every Day has been a fixture in our kitchen since the day it arrived.
Congrats Heidi! You so deserve the James Beard Award! Woohoo!! And thanks for the great recipes and ideas throughout the year!!!
Wow! So simple it’s ridiculous but looks fantastic. Thank you.
How wonderful – congratulations! And – I love this spread!
This sounds AMAZING. And congratulations!
Congrats on your win!! I’m a recent fan and bought your book when my daughter (she’s 16!!) and I went on a trip to L.A. together. How exciting for you!
Heidi! If there’s one thing I admire more than your obvious talents, it is how incredibly generous you are to all of us. Congratulations, Thank You, and May You keep Being Inspired By Everything Around You!!
FANTASTIC!! Congrats on an award WELL deserved!
Congratulations! I sit here with a full stomach having just made your Chickpea wraps for lunch. I served them up to my husband and his workers who are installing solar panels on my roof. Three hungry men were very happy and satisfied with the rolls. Your cookbooks are just amazing!
I just wanted to add my warm congratulations too! I’ve enjoyed so many wonderful meals from your recipes, from your blog and cookbooks. It’s nice when people receive the recognition they deserve!
yay!!! thanks for inspiring us all 🙂
Congratulations, Heidi. You are an inspiration. 🙂
i made this for my book club last night, adding chopped artichoke hearts. It was delicious!
HS: Great call Christine.
Congratulations, Heidi.
This recipe is so simple and I can’t wait to make it. I have a feeling it will become a family favorite.
Congratulations! I’ve been following your blog for three years now, and have the Super Natural cookbooks. Wow, what an honor.
Congrats on the award! x
congratulation and godbless
Congrats on the James Beard Award, you my dear are the only living goddess I know. Dont ever change.
congratulation…
Congratulations! You have been an inspiration to my cooking & creativity – so much fun! So happy to see you honored.
Congrats Heidi! I’m from Singapore and I’ve only recently started following your food blog (wanting to feed myself decent home-cooked food since coming to the States). It’s been 3 weeks now and I enjoy every recipe I’ve tried from your blog, so a big thank you!
Congrats on your award!! And this spread looks SO yum! I love parmesan on roasted cauliflower!
..and Congratulations! Keep up the good work, Heidi! 🙂
What else could you use besides the wine or ale? Could you use lemon juice or something?
Wow! That’s wonderful & well deserved.
Oh yum! I’m looking forward to trying this. I just made your Simple Tomato Soup tonight (another yum!).
And many congrats on the well-deserved award. I’m sure there will be many more! 😉
Heidi! That is amazing! Now THAT”S an award to win! I absolutely love this recipe, it incorporates “a few of my fav-o-rite things”. I love the amount of gluten free recipes on your blog and I have loved converting some that are not. Enjoy!
genius, simple, and i can already taste it, delectable.
which is why you deserve every last inch of that award. congratulations, heidi. i can’t imagine a more deserving soul.
xo,
molly
WooHoo! Outstanding and well deserved!
woohoo! Congrats!
Congratulations! I’m glad you got the recognition you deserved. Your take on the vegetarian theme has always been top shelf.
Congratulations – your win may have come as a surprise to you, but as pleased as I am for you, I am not surprised. But again, congratulations. Enjoy the moment.
Your books, posts, and stories are fantastic …. I continue to spread the word for you – apparently others are doing the same 🙂 Congrats on the award – live it up.
many congrats on an honor well-deserved! very happy to hear that the awards are veg-friendly too 🙂
The James Beard folks definitely got it right! You are the most deserving person I know. Congrats.
Congrats on the award-that’s amazing. What an honor! You are a force to be reckoned with! 😉 And this spread looks fabulous. As always, I love your super simple ingenious take on things! Can’t wait to try!
Bravo on the James Beard Award, Heidi! Very well deserved 🙂 And I can’t wait to try this recipe…I think I’ll try it with a sweet add in the first time.
Congrats on the James Beard Award – so exciting!
Well-deserved Beard award, Heidi! I love what you bring to this world.
I absolutely love your pictures of food ingredients, they are so inspiring!!!
BIG YIPEE Heidi! I JUST FOUND YOUR WEBSITE today… you are my lost sister! Thank you for your posts for healthy focused, vegetable focused foods! Move over Epicurious.com and FoodNetwork.com… I’ll be on Heidi’s site FIRST from now on!!!!
Wishing you the best! (ps.. I own over 150 cookbooks and am a foodie!)
Congratulations Heidi! You write cookbooks, you win big awards and yet your voice still stays fresh and honest here on your site. I can’t say that for many of the other popular blogs that I used to enjoy reading. Thanks for never letting us down.
OMG Heidi! you rock girl…so jazzed for you. Congrats!!!
Congratulations on the award. So sad to see you don’t check your four-letter words at the kitchen door. Honestly and please, show your surprise with a culinary word. There will be many more awards. You are gifted in cooking, blogging and photography and have set the blog bar high. Don’t lower it by uncreative vernacular. Bon Appetite!
Congratulations on a well-deserved win!
Heidi, congrats on the James Beard award. You truly deserve it!
Many congratulations, Heidi! You SO deserve this. I’ve followed your blog for years, and made many things from it and from your cookbooks. Your recipes never disappoint, your photos. always perfectly lovely. May this be one of many accolades for your work and contributions to the culinary world and ordinary home kitchens.
Many congrtats Heidi, I’m so happy for you! Though I’m not surprised, I just love your recipes/blog/books!
Congratulations on your award!! I love your blog!
Congrats Heidi; so happy for you!! Your pictures always take my breath away…
Wahoo!
IPA?
as in:
“I’ve been working on an aged gouda version using a bit of IPA in place of the wine”
love this. and your award is so well deserved. thanks for being so progressive and inspirational.
Congratulations on the award. Very well deserved.
Congrats on the award-I love the recipe–like fondue in a jar!
congrats on your win–well deserved!!
Congratulations!! I’ve recommended your site (and books) to so many friends. We all love your food!
CONGRATS, Heidi! Much deserved, and thank you for continually providing not only good and healthy recipes, but motivation and inspiration as well. Take some time to truly celebrate!
Okay… I give up. What’s IPA? I’ve tried Googling it, and the only thing that comes up is this page.
Way to go on the James Beard, girl! Go ahead and baste thyself with that sunshine for a bit… 😀
Heidi, So well deserved! It’s a delicious book, a smart blog with beautiful photos! It’s like a dream come true, right? James Beard!
I saw the Twitter storm about your win and was so happy, you so deserve it! I’ve loved everything I’ve made from your book.
This recipe sounds great, but the gouda and IPA version sounds unreal. That on a a pretzel would be heavenly. I must try both.
Congratulations on the award, that is amazing! Yours is my #1 favorite cooking site – practically everything you put on here, I want to eat. Thanks for this and keep it coming!
This sounds fabulous – I might chop some fresh rosemary to incorporate into it as well. And congratulations on your award! I love your blog!
i’ve never seen so many comments but all well deserved! Congrats to a well deserved win! how fun that i already own (and use frequently) a James Beard Award-winning cookbook! 🙂
Yay Heidi!!! Very happy for you. And thanks for making healthy, real food come alive for all of us. This parmesan recipe looks divine. I do a similar thing with making Italian butter…roasted garlic clove squeezed onto a pile of grated parmesan, olive oil, S&P. I could eat it by the gallon!
Many. many congrats on the well-deserved award! I’ll send a little toast your way this weekend when I dip into my parm cheese spread …
Congrats!!!
Yippee! I’m so pleased for you Heidi – that award is immensely well deserved. You have a real and unusual talent for making healthy food tempting
Congrats on the award, Heidi! You so deserve it! and this looks like such a perfect little spread.
Love the blog and the recipes. Congrats!
Congrats on your award! Much deserved 🙂
Congrats, Heidi! Totally deserved – your recipes, food writing and photography are just top notch. Yours is the first blog I subscribed to and my favorite!
Right on, Heidi! It’s great to see inspired writing rewarded. xo
Right on, Heidi! It’s great to see inspired writing rewarded. xo
Heidi, I have been reading and cooking from your website for the past three years, and have literally made dozens of your recipes, some of them multiple times. The great results mean that I have frequent occasion to recommend your blog to others. I am also enjoying Super Natural Every Day. Thank you.
Congratulations, Heidi! I’ve been reading your blog and cookbooks for years. The James Beard honor is SO well deserved. Keep doing what you do!
Heidi, congrats! So thrilled for you – you brighten every week for me and am so glad your contributions are being properly acknowledged!
Congratulations on the award! You deserve it. And the cheese spread sounds delicious.
You Goddess! Your consistently refreshing and authentic blog is such a pleasure. Thank you for inspiring me to keep exploring and creating! In and out of the kitchen! Xo
Congratulations on winning the James Beard Award! So very well deserved as your book has truly changed the way I cook and think about food.
Congratulation on the award. Well deserved!
WOW Heidi! How exciting! Congrats, so happy for you! Thank you so much for representing the Vegetarian…totally Natural Foods population…you do an amazing job!
How wonderful! Congratulations!
I saw the list if winners and was so happy to see you on it. Congratulations!
Congrats to you! That is awesome. Well deserved.
This spread is my kind of food! And hearty congratulations on the James Beard award.
D
Congratulations on the award! The spread sounds marvelous and I can’t wait to try it.
I’m so happy for you, Heidi. The honor is well deserved. Congratuations!
Bravo- and thanks for this recipe – my mom used to make the greasy mayo.parm spread- so nice to have a healthier option.
Oh congratulations Heidi!!! So, so deserved. I just couldn’t be happier. Big hugs, katherine
You are rare voice in the blogoshere. Congratulations for being recognized. Brava
I’m still glowing from your win! 🙂 So happy for you.
Parmesan spread looks delicious! I’m imagining it broiled on little toasts.
another brilliant idea and so simple. many congratulations on a well deserved win! you are to be venerated.
and i’m happy to be be your online guide for future nyc trips – my pleasure.
Congratulations on winning!
This looks delicious. My boyfriend is a Parmesan-freak and I bet he will love it.
Huge congratulations. That’s such a wonderful accomplishment. My good friend Gina DePalma from Babbo (exec pastry chef) won a couple of years ago and I remember the excitement. My mother, at 86, still uses her James Beard cookbook (held together with rubber bands). Only the best in the ndustry are even considered!!!
The dip recipe – oy — I think I am going to make it and then run about three miles. Beautiful. I am seeing this with blanched baby asparagus on my B&B brunch table for this coming Sunday. 🙂
I meal plan every week so I can make fun, creative, healthy foods for my family.
Your recipes are about four dinners a week.
I make your animal crackers for my kids and spread the magic sauce on everything!
You deserve recognition for the fabulous foid and “favorites” you share with us:)
James Beard award! How awesome is that! Congratulations, Heidi! I can almost smell this spread. I’ll bet roasted garlic would be sumptuous as an add in! I wonder if it could be the beginning of a great little Caesaresque dressing? Going to make this right away. Thank you!
You have me at “cheese” 🙂
Excellent! So happy for you — well deserved.
Congratulations Heidi. I agree with the others: very well deserved! May it open new doors for you.
Yet another recipe that exemplifies why I keep coming back for more–classy, simple, tasty, beautiful. Congrats.
Wow! Congratulations on a well deserved award.
Congratulations on the JBA!
Congratulations! You deserve it and more!!
Cannot wait to make this with some pecorino and maybe a heavy twist of black pepper and some lemon zest. Yum. And warm congratulations to you, Heidi! So well deserved. You’ve been such an inspiration in my kitchen over the years 🙂
Congratulations on the award, Heidi!
You have reminded my my parents’ cheese spread recipe. Grate dry cheese, mix it with fresh squeezed garlic and mayonnaise. It was amazing. Will make it!
Congrats on the award, and thanks for sharing this spread-can’t wait to try 😉
Super congrats on the JBA!! How wonderful!
Super congrats on the JBA!! How wonderful!
Wohoo! Congratulations! 🙂
Congratulations, Heidi! It is well deserved indeed! Please keep inspiring us all and having fun! Cheers!
OMG! You were in NYC. I have been out of the loop recently so this is a little late but how wonderful for you.
Without a doubt, you deserve it, you earned it, and now you got it.
Congratulations multifold and frenetic dancing ensues.
In short…Yea!
Most of my food shopping happens at the Farmer’s Market at Union Square, four days a week and I always mention you and your site to at least one person although I spread the word in general. It’s the least I can do.
The Union Square Market is my food shopping and social occasion. When I have the time I bring things to eat as farmers are stuck there all day surround by expensive restaurants and cheap food.
Even the doorman at one of my jobs (I’m a semi-retired visiting nurse for animals) has thanked me for turning him onto you. There are others. LOL
So thank you Heidi. I am now pondering what I will substitute for wine in your cheese spread which looks beyond delicious. Will report back.
I got ideas…
Wow! Congrats Heidi! Just saw the photos on the James Beard site…so exciting! And you looked great too. 😉
I’m taking this dip and a baguette with me camping in Big Sur this weekend – I don’t think anyone will be upset about that.
Woo hoo so thrilled for you!
Congrats. How exciting! Your hard work and passion for your subject jumps off the page and the award is well-earned! Thanks for the inspiration!
Congratulations! And thanks for the great recipe too.
Congratulations!!!
you are so deserving. congratulations!!
i can’t wait to add this simple spread to my refrigerator pantry – perfect for when i come home from work, and need a little snack (+ beer!) before i start dinner. 🙂
Congratulations Heidi, well deserved! 🙂
Also, I can’t wait to try this. I’ve been sadly lacking in “fun” cooking because I’m still figuring out how to balance work and our adorable 8-month old. Cooking has been limited to super quick, healthy as possible things. This looks like the perfect thing to get me back to trying more of your recipes!
Congratulations!! I’m very excited for you! This award is one of the few that will follow you for the rest of your life.
Congratulations! Such a well deserved honor. Love this cheese spread, too!
First of all, congratulations! Second, this recipe is so easy and amazing! Wish I thought of that before 😉
Congratulations!! Well deserved!
Great books, well deserved award.
Congratulations!
Your lovely photo with the caption “Favorites List (3.10.12)” shows white roses and the most scrumptious looking meringues. Do you have a favorite meringue recipe? Thanks!
Congratulations, Heidi! What a well-deserved honor.
This looks fantastic! Congrats on the award!!
Congratulations, Heidi, on your award!! So well deserved.
Congratulations on the award. Continued good luck to you! Thank you for all the great recipes!
That is so incredible that you won! You are such an inspiration to me, I love everything you do. Thanks for your books and blog!
Wahoo!!!!! Congrats to you!
Congrats!!! OMG my fiance loves parm – he would put this spread on everything. Thanks for sharing!
I couldn’t think of anyone more deserving than you to win this award. I’ve been reading your blog for years and have your cookbooks that I cherish. I’m a California gal too, living in Arizona (ugh) at the moment but hubby and I are moving back soon. Your cookbooks have helped me keep my sanity here, plus it’s easy to find mesquite flour!!!
congratulations! well deserved! keep up the good work—and i’m excited to see what your next venture is…..
Congratulations on the James Beard Award!! You deserve it!
Congratulations Heidi and thank you for inspiration every day!
Congrats Heidi on the award! Couldn’t have happened to a nicer, and more deserving, person. I’m already looking forward to the next cookbook!
congratulations on the award! that’s one nice surprise!
Awesome! Congratulations, Heidi! They chose well 🙂
A wonderful and well deserved award!!
Congratulations and keep those super recipes coming. I love all of them.
Amazing! Congratulations Heidi! Really thrilled for you!
Just out if curiosity, in Melbourne (aust.) I have trouble finding rennet free/organic parmesan, so I tend not to use it and stick to soft cheeses. Is that something that is easier to come by in San Fran? Or do you just have to research a bit harder?
I have been making this for couple of years now and it is always a crowd favorite at gatherings. I usually add herbs and roasted/ sundried tomatoes. This is also good as a sandwich spread, on top of eggs, on pasta potatoes, . . . endless possibilities.
Good things come to those who deserve it and you certainly do! Your cookbook is amazing, your photographs breathtaking and your recipes beyond delicious. Congratulations!
Congratulations!
The french do something very similar to this with any hard cheese leftovers. You just chop it up fine and follow the directions as you layed them out. It is a great way to use up any dried up bits.
Congratulations! It is much deserved. Super Natural Every Day has been a fixture in our kitchen since the day it arrived.
Very exciting. Congratulations, Heidi!
Congratulations on your BIG win!!!
Kristina : I do a dressing that uses white wine vinegar, olive oil, parmesan and black pepper and it’s excellent. Probably different from the recipe here, but satisfactory if you don’t want use alcool.
Fantastic news on your award Heidi, very well done, and much deserved.
This Parmesan spread looks amazing, I think I will have to make some.
1) Heidi, YOU RULE.
2) Congrats on the win! I’m so not surprised.
3) This spread is geeeenius. I’m going to make 35 jars.
4)
Congratulations, Heidi! Such a wonderful achievement and very well deserved. I love your blog and books…hooray!
Congratulations on the award, that’s awesome! Oh, and cheese spread? Yes please.
So lovely for you to have the recognition. This spread sounds simple and fantastic. I’m curious about the jar on the left. Is it from a product? It seems like a perfect little storage jar.
HS: Hi Kathleen, it’s an old jam jar or some sort – and it came with a tin top.
drool. they looks immense!
congratulations on the win!
Congrats on the win! And I am TOTALLY making this!
Congrats on your award! This sounds wonderful and so versatile. I can think of so many ways to use this spread – and so many different add ins.
Congratulations to you, Heidi! This award couldn’t have gone to a more deserving person. Enjoy! (i’m gonna go enjoy some parmesan cheese spread 🙂
Congratulations!!! Well deserved!
Congratulations on the award!
This looks so delicious! My partner loves Parmesan cheese (seriously, I’ve had to just adjust my perceptions and realize that when he grates piles of Parmesan all over my cooking it’s not an insult, it’s just how he eats). Congrats on the award! If the pics turn out any chance of a NYC travel guide as well (I like here, I know where to go, but, you know, I love the other ones…actually used the SF one while we were there)
HS: Someday I’ll take a stab at a NY guide – I always feel like I’m so rushed there, don’t stay long enough to really explore, because I’m not really on “vacation”….someday though!
Congratulations!..this spread is delicious. Oh, and good job on the James Beard Award too, I guess. Haha, just kidding, that’s amazing! I love reading your blog, and you deserved it!
Congratulations!..this spread is delicious. Oh, and good job on the James Beard Award too, I guess. Haha, just kidding, that’s amazing! I love reading your blog, and you deserved it!
Congrats on the award. It is well deserved. Lovely twist on a cheesy spread and so much more zing to it than many of the creamy recipes.
And I just love that it only takes 5 minutes!
Jolly well done, you.
Congratulations on the award, it is so well deserved. This is the kind of recipe that exemplifies why your cooking resonates with so many people; simple but bursting with flavour.
Congratulations Heidi! The award is certainly well deserved. I hope that you will tell us more about the experience.
This is my kind of recipe, the stupid easy kind. I love the simplicity of the ingredients and the options for additional flavors. I will certainly make this so it can hide in my fridge and surprise me here and there.
HUGEST congrats! You deserve it!
xoxo
Congratulations Heidi!!
I’m so happy for you, that’s such wonderful news.
I couldn’t think of a lovelier or more deserving recipient. 🙂
Love the simplicity!
And a hearty congratulations on your award! It’s so deserved; I always love checking in here and getting inspiration from your kitchen.
Congrats!!!
In my experience, parmesan cheese tastes good on everything, so I imagine this tastes good on just about anything, too! Sounds good enough to just eat with a spoon. 🙂
I know it is not considered normal, but we do not use/drink alcohol in my house. That being said, what could be used in place of the white wine in this recipe? It sounds awesome and we love cheese in all it forms. Thanks and Congrats!
HS: No worries Kristina – I’m thinking that a splash of white wine vinegar might do the trick – do a tiny bit at a time though, and you might need to up the olive oil a bit to get the consistency just right.
I’m definitely going to try the Pecorino cheese version…sounds amazing!
Holy sh*t, congrats!!
Yay! Yay! Yay! Your website and cookbooks helped me begin my jaunt as a veggie cook; I’m forever indebted, and give you my own little award every time I bite into one of your scrumptious meals. Brava, Heidi!!
Hi Heidi,
You met my friend Ginny Evans a while ago and she gave me a signed copy of your first book. I have loved your work since then! I am good friends with Lisa Gosselin, the editor of Eating Well magazine (a publication out of Vermont). She would love to be in touch with you. How can she reach you? Should I send you her email?
Thanks and congratulations about James Beard! Lindsay
HS: Thanks for the nice note Lindsay 🙂 – I’ll ping you offline.
Congratulations on your award! You definitely deserve it, you talented lady, you! Your cheese spread looks simple and tasty. Would spread it on a cracker or sandwich any day!
Congrats on the award, Heidi!
Congratulations, Heidi! You deserve every ounce of recognition that you received at the James Beard Awards and elsewhere. You’re an inspiration! Please keep on doing what you do. Oh and this spread? I’m trying it as soon as possible!
Congratulations on the award!
Wow, Congratulations on the award Heidi. Well deserved
Heidi, congratulations!! Your recipes and beautiful, beautiful photographs have been such an inspiration. I love reading your blog and will continue to do so for as long as I love cooking/eating (i.e. a very long time).
Congratulations and enjoy basking in the well-deserved glory! 🙂
Woo! Congrats!
Congrats on the award! Plentiful champagne for you. 🙂
(…I guess it’s especially appropriate that there’s wine in this spread!)
Congrats on the award!! That is so amazing 🙂 This cheese spread looks delicious!
Congrats! And this sounds delish!
How wonderfully simple – I love it. And congratulations on the award. Well deserved 🙂
Congratulations Heidi. It’s so wonderful to read about your much deserved achievement … everything you do, you do with such grace.
Congratulations on the award! We grate hard cheese onto just about everything; never would have thought to turn it into a spread/sauce. Ingenious!
Congratulations, Heidi! I saw the list of winners yesterday and did a little dance for you.
cheese, olive oil, wine. You’ve got a winner on your hands 🙂
Congratulations on winning, Heidi! Very well-deserved.
What a fabulous idea! Love this!
Congrats on the JBA! Hip hip hooray!
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