Want to make this holiday season your cheesiest yet? In this multi-part series, chef Erin Harris (a.k.a. The Cheese Poet) shares creative and impressive cheese pairings—and the recipes you’ll need to make them. Come back every other Wednesday throughout the holidays to cook with The Cheese Poet.
Parmigiano Cream and Sweet-n-Spicy Cherry Tomato Compote
- Parmigiano Cream:
- Yields: 2.5 cup
- 2 cups heavy cream
- 10 oz. Parmigiano Reggiano finely grated
- 1/8 tsp freshly grated nutmeg
- Cherry Tomato Compote:
- Yields: 1 cup
- 1 15 oz tin whole cherry tomatoes in juice
- 2 tbsp sugar
- 1 tsp freshly ground black pepper
- ½ tsp red chili flakes
- ½ tsp sea salt
- ½ tsp red wine vinegar
- 2-3 fresh basil leaves torn
- For Parmigiano Cream:
- In a medium saucepan, heat the cream over medium-low heat until it is very warm but below a simmer.
- Once the cream has warmed, begin to add in the Parmigiano Reggiano bit by bit, whisking as you add, until fully incorporated.
- Add the freshly grated nutmeg and stir to combine.
- Once the cheese has melted into the cream, press the mixture through a fine mesh sieve in order to remove any larger bits of cheese. Pour the strained mixture into a serving vessel and cover with plastic wrap.
- Place in the refrigerator for 12 hours or until set.
- For Cherry Tomato Compote:
- In a medium saucepan, combine all the ingredients. Bring the mixture to a slow simmer over medium heat, and simmer for 8-10 minutes or until the juices have reduced and are thickened to a sauce consistency.
- Transfer the compote to a serving vessel. Store the compote in the refrigerator until you are ready to serve.
- Return the compote to room temperature before serving with the Parmigiano cream, alongside with your favorite savory crackers or slices of baguette.