Summer is simply zipping by. I can't believe it is mid July and as I always say to my hubby, we will be putting up the Christmas tree before you know it. Why does time have to go by so fast? I am not sure but the one thing I do know is that I try to enjoy each moment and the older I get, I prefer "experiences" that create lasting memories versus purchasing a article of clothing or alike.
Food brings me happiness along with feeding people and seeing the smile on their faces. I think hubby is the biggest beneficiary of my food. With our Friday Night Bites tradition, once the work week wraps up, I bring on the appetizers and wine. We went last weekend to Odette Winery in Napa on the Silverado Trial. I signed us up for the private tour and tasting - worth every dollar. A post will be coming soon to highlight this exceptional wine experience.
One of my go to restaurants in Yountville is Bottega. Instead of the traditional bread and butter, they serve warm handmade bread with this divine parmesan dip that quite frankly I can't get enough of it. So I thought .... I need to recreate it and add my own spin to it. After a bit of fine tuning, I came up with this recipe. I hope you all enjoy!!
CHIVE PARMESAN DIP
1 Pound Parmesan Reggiano Cheese block2 teaspoons minced garlic.
2 teaspoons dried oregano.
1 teaspoon red pepper flakes.
2 tablespoons chopped chives.
1 Cup extra-virgin olive oil.
1 teaspoon freshly ground black pepper.
For the parmesan dip:
Add the above ingredients to a food processor and pulse until creamy. Adjust the consistency by adding additional olive oil if you want it thinner or add additional cheese if you want it thicker.
For the crostini:
Slice the baguette into 1/2 slices. Brush each side with olive oil and sprinkle a touch of salt on each. Lay onto a baking sheet and bake in a 350 degree oven for about 10 minutes. Flip the crostini halfway through the baking process. Let cool and enjoy with the parmesan dip.