Directions:

Parmigiano Reggiano Cheese and Miso Spread
STEP 1

Mix the miso, cheese, and rinds in a bowl with your hands, stir in the apple juice, black pepper, lemon zest cover and let it sit in the refrigerator for at least 1 hour. The more time the more flavor.

Sprout Crostini
STEP 1

Preheat oven to 350ºF. Slice baguette into 1/2-inch pieces at an angle and place on a baking sheet. Drizzle with 2 tablespoons of olive oil for extra crispness. Bake for 8-12 minutes, rotating the pan halfway through.

STEP 2

While the bread is toasting, heat a large skillet over medium heat. Add remaining olive oil, add brussels sprouts, sprinkle with salt and pepper, tossing well to coat. Cook for 10 minutes, stirring occasionally, until warm, wilted, slightly crispy and even a little golden. Add the lemon zest to taste and stir in grated Parmigiano Reggiano cheese, mixing well to coat and turn off heat.

STEP 3

Cover the top of each piece of crostini with a generous amount of Parmigiano Reggiano Cheese and Miso Spread. Next, top the crostini with a spoonful of sprouts, then add a shaving of fresh Parmigiano Reggiano cheese and some cracked black pepper. Get ready for a multi-cultural treat!

STARTER

Sprout Crostini with Parmigiano Reggiano® Cheese and Miso Spread

  • 30m

    PREP
  • 30m

    COOK
  • 90

    CALORIES
  • 6

    SERVINGS

For this recipe, Chef Michele decided to travel outside of Italy and landed in Japan and created a special spread which combines two of the most iconic foods from each country – Miso from Japan and Parmigiano Reggiano cheese from Italy – both of which are widely available in grocery store shelves virtually anywhere in the US.

The goal was to leverage the umami quality of two foods from very different cultures and create something that is completely new, rich and delicious. By the way, the Parmigiano Reggiano Cheese and Miso Spread can stay refrigerated for quite a long time – and kept on hand for many different uses.

Ingredients:

Spread

3 oz miso of your choice
4 oz Parmigiano Reggiano cheese
2 oz Parmigiano Reggiano rinds, washed and grated
1 tsp. of unfiltered apple juice
Black pepper, to taste
Zest of one lemon

Sprout Crostini

1 large baguette
4 tbsp. olive oil
1 pound brussels sprouts, sliced or shredded
Salt, to taste
Pepper, to taste
Zest of Lemon
2 tbsp. freshly grated Parmigiano Reggiano cheese
Parmigiano Reggiano cheese, for serving

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele suggests Parmigiano Reggiano cheese aged 36 months. Longer aged cheese will yield a more pungent flavor.

The longer the mixture sits the tastier it will become.

Where to buy:

RETAILERS
STARTER

Sprout Crostini with Parmigiano Reggiano® Cheese and Miso Spread

  • 30m

    PREP
  • 30m

    COOK
  • 90

    CALORIES
  • 6

    SERVINGS

For this recipe, Chef Michele decided to travel outside of Italy and landed in Japan and created a special spread which combines two of the most iconic foods from each country – Miso from Japan and Parmigiano Reggiano cheese from Italy – both of which are widely available in grocery store shelves virtually anywhere in the US.

The goal was to leverage the umami quality of two foods from very different cultures and create something that is completely new, rich and delicious. By the way, the Parmigiano Reggiano Cheese and Miso Spread can stay refrigerated for quite a long time – and kept on hand for many different uses.

Directions:

Parmigiano Reggiano Cheese and Miso Spread
STEP 1

Mix the miso, cheese, and rinds in a bowl with your hands, stir in the apple juice, black pepper, lemon zest cover and let it sit in the refrigerator for at least 1 hour. The more time the more flavor.

Sprout Crostini
STEP 1

Preheat oven to 350ºF. Slice baguette into 1/2-inch pieces at an angle and place on a baking sheet. Drizzle with 2 tablespoons of olive oil for extra crispness. Bake for 8-12 minutes, rotating the pan halfway through.

STEP 2

While the bread is toasting, heat a large skillet over medium heat. Add remaining olive oil, add brussels sprouts, sprinkle with salt and pepper, tossing well to coat. Cook for 10 minutes, stirring occasionally, until warm, wilted, slightly crispy and even a little golden. Add the lemon zest to taste and stir in grated Parmigiano Reggiano cheese, mixing well to coat and turn off heat.

STEP 3

Cover the top of each piece of crostini with a generous amount of Parmigiano Reggiano Cheese and Miso Spread. Next, top the crostini with a spoonful of sprouts, then add a shaving of fresh Parmigiano Reggiano cheese and some cracked black pepper. Get ready for a multi-cultural treat!

Ingredients:

Spread

3 oz miso of your choice
4 oz Parmigiano Reggiano cheese
2 oz Parmigiano Reggiano rinds, washed and grated
1 tsp. of unfiltered apple juice
Black pepper, to taste
Zest of one lemon

Sprout Crostini

1 large baguette
4 tbsp. olive oil
1 pound brussels sprouts, sliced or shredded
Salt, to taste
Pepper, to taste
Zest of Lemon
2 tbsp. freshly grated Parmigiano Reggiano cheese
Parmigiano Reggiano cheese, for serving

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Chef Michele suggests Parmigiano Reggiano cheese aged 36 months. Longer aged cheese will yield a more pungent flavor.

The longer the mixture sits the tastier it will become.

Where to buy:

RETAILERS