Whipped Parmigiano Reggiano with Crudites
The calendar and weather reporters can sometimes come off a little misleading when it comes to the changing of seasons. Seeing seasonality through the eyes of a farmer and through our farmers' markets can give you a better handle on what is to come, rather than a cardboard cutout of a witch on a broom or a cinnamon scented candle.
READY IN 10 MIN
- 6 ounces Parmigiano Reggiano, grated
- 8 ounces Labneh yogurt
- ¾ cup heavy cream
- Kosher salt and freshly ground black pepper
- Lemon zest to taste (optional)
- Crudités (Warren pears, dates, walnuts, cucumbers, pomegranates, Flavor Rosa plums and bread)
With a large a whisk, combine the Labneh, Parmigiano Reggiano, and cream until smooth; season with salt and pepper. Serve with crudités and toasted bread.