3-Ingredient Cheese Boards

Directions:

STEP 1

Mix and match Parmigiano Reggiano with your favorite sweet or savory sides and you’ll enjoy elevated pairing for all occasions.

SIDE

3-Ingredient Cheese Boards

  • 15m

    PREP
  • 0m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Ingredients:

Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto

SIDE

3-Ingredient Cheese Boards

  • 15m

    PREP
  • 0m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Directions:

STEP 1

Mix and match Parmigiano Reggiano with your favorite sweet or savory sides and you’ll enjoy elevated pairing for all occasions.

Ingredients:

Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto

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Parmigiano Reggiano® Berry Crumble

Directions:

STEP 1

Preheat the oven to 350°F.

STEP 2

Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.

STEP 3

Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.

STEP 4

Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.

DESSERT

Parmigiano Reggiano® Berry Crumble

  • 10m

    PREP
  • 10m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Ingredients:

1 lb bag mixed frozen berries, defrosted and juice reserved
0.5 lb rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
3 oz plain flour
2 oz dark brown sugar
2.5 oz grated Parmigiano Reggiano
2 oz butter, softened
5 oz oatmeal

DESSERT

Parmigiano Reggiano® Berry Crumble

  • 10m

    PREP
  • 10m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Directions:

STEP 1

Preheat the oven to 350°F.

STEP 2

Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.

STEP 3

Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.

STEP 4

Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.

Ingredients:

1 lb bag mixed frozen berries, defrosted and juice reserved
0.5 lb rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
3 oz plain flour
2 oz dark brown sugar
2.5 oz grated Parmigiano Reggiano
2 oz butter, softened
5 oz oatmeal

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

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Parmigiano Reggiano® Cheese BonBons

Directions:

STEP 1

Cut the Parmigiano Reggiano cheese into pieces having the size of half a walnut.

STEP 2

Melt the chocolate bain-marie.

STEP 3

Dip the cheese pieces into the melted chocolate using a fork.

STEP 4

Let them dry on a sheet of waxed paper, then serve.

DESSERT

Parmigiano Reggiano® Cheese BonBons

  • 10m

    PREP
  • 10m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Ingredients:

3.5 Parmigiano Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)

3.5 oz bitter chocolate

DESSERT

Parmigiano Reggiano® Cheese BonBons

  • 10m

    PREP
  • 10m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Directions:

STEP 1

Cut the Parmigiano Reggiano cheese into pieces having the size of half a walnut.

STEP 2

Melt the chocolate bain-marie.

STEP 3

Dip the cheese pieces into the melted chocolate using a fork.

STEP 4

Let them dry on a sheet of waxed paper, then serve.

Ingredients:

3.5 Parmigiano Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)

3.5 oz bitter chocolate

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

Parmigiano Reggiano® Cheesecake

Directions:

STEP 1

Preheat your oven to 350ºF.

STEP 2

To make the crust, start with finely grinding your graham crackers.

STEP 3

Slowly add the melted butter to your graham crackers until it reaches a moist sand-like consistency. You can add more butter, if needed.

STEP 4

Line the bottom of a 9-inch pan with parchment paper and grease the sides with unsalted butter. Pour the crust mixture and press into the pan to cover the interior, leaving about 1 centimeter of space between the crust and the upper edge of the pan.

STEP 5

Bake the crust for 15-18 minutes, or until slightly golden, and set aside to cool.

STEP 6

For the filling, beat Parmigiano Reggiano and cream cheese together at a medium speed until smooth and creamy.

STEP 7

At a low speed, mix in the sugar, heavy cream and the grated cheese until smooth. Then, add in the eggs one at a time until fully incorporated.

STEP 8

Lower the temperature of your oven to 325º.

STEP 9

Fill your cooled crust with the cheesecake batter and bake for 45-50 mins. To check for doneness, the center should jiggle slightly more than the outer rim and the top should be lightly golden and matte.

STEP 10

Cool your cheesecake. When it’s completely cooled, refrigerate for 4 hours or overnight. Remove the pan sides to serve and enjoy!

DESSERT

Parmigiano Reggiano® Cheesecake

  • 30m

    PREP
  • 50m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Ingredients:

9 oz grated Parmigiana Reggiano (24 Months)
7 oz cream cheese
5 oz graham crackers
4 oz melted butter
3 eggs
7 oz sugar
1 cup heavy cream

DESSERT

Parmigiano Reggiano® Cheesecake

  • 30m

    PREP
  • 50m

    COOK
  • 400

    CALORIES
  • 6

    SERVINGS

Directions:

STEP 1

Preheat your oven to 350ºF.

STEP 2

To make the crust, start with finely grinding your graham crackers.

STEP 3

Slowly add the melted butter to your graham crackers until it reaches a moist sand-like consistency. You can add more butter, if needed.

STEP 4

Line the bottom of a 9-inch pan with parchment paper and grease the sides with unsalted butter. Pour the crust mixture and press into the pan to cover the interior, leaving about 1 centimeter of space between the crust and the upper edge of the pan.

STEP 5

Bake the crust for 15-18 minutes, or until slightly golden, and set aside to cool.

STEP 6

For the filling, beat Parmigiano Reggiano and cream cheese together at a medium speed until smooth and creamy.

STEP 7

At a low speed, mix in the sugar, heavy cream and the grated cheese until smooth. Then, add in the eggs one at a time until fully incorporated.

STEP 9

Fill your cooled crust with the cheesecake batter and bake for 45-50 mins. To check for doneness, the center should jiggle slightly more than the outer rim and the top should be lightly golden and matte.

STEP 8

Lower the temperature of your oven to 325º.

STEP 10

Cool your cheesecake. When it’s completely cooled, refrigerate for 4 hours or overnight. Remove the pan sides to serve and enjoy!

Ingredients:

9 oz grated Parmigiana Reggiano (24 Months)
7 oz cream cheese
5 oz graham crackers
4 oz melted butter
3 eggs
7 oz sugar
1 cup heavy cream

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Parmigiano Reggiano® Party Toast

Directions:

STEP 1

Preheat oven to 400°.

STEP 2

Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.

STEP 3

In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.

STEP 4

Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.

STEP 5

Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.

STEP 6

Remove from sheet pan with a wide spatula and place on a serving platter.

STEP 7

Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.

STARTER

Parmigiano Reggiano® Party Toast

  • 10m

    PREP
  • 15m

    COOK
  • 225

    CALORIES
  • 4

    SERVINGS

This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.

These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.

Ingredients:

8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional

About Chef Libby Maeder

I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.

STARTER

Parmigiano Reggiano® Party Toast

  • 10m

    PREP
  • 15m

    COOK
  • 225

    CALORIES
  • 4

    SERVINGS

This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.

These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.

Directions:

STEP 1

Preheat oven to 400°.

STEP 2

Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.

STEP 3

In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.

STEP 4

Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.

STEP 5

Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.

STEP 6

Remove from sheet pan with a wide spatula and place on a serving platter.

STEP 7

Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.

Ingredients:

8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional

About Chef Libby Maeder

I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

Potato Wedges with Rosemary and Parmigiano Reggiano® cheese

Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

STARTER

Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 25m

    COOK
  • 186

    CALORIES
  • 4

    SERVINGS

Description:

The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.

Ingredients:

3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil

Hint:

Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 25m

    COOK
  • 186

    CALORIES
  • 4

    SERVINGS

Description:

The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.

Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

Ingredients:

3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil

Hint:

Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

Parmigiano Reggiano® Cheese Lollipops

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize.

STEP 4

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

STARTER

Parmigiano Reggiano® Cheese Lollipops

  • 5m

    PREP
  • 7m

    COOK
  • 121

    CALORIES
  • 4

    SERVINGS

Description:

Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!

Ingredients:

3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram

Hint:

Get creative with the toppings and add whatever you might find tasty!

Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Parmigiano Reggiano® Cheese Lollipops

  • 5m

    PREP
  • 7m

    COOK
  • 121

    CALORIES
  • 4

    SERVINGS

Description:

Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400  F and cook for 5 minutes more to caramelize .

STEP 4

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

Ingredients:

3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram

Hint:

Get creative with the toppings and add whatever you might find tasty!

Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.