EVOO'S OLIVE OIL, BALSAMIC VINEGAR, AND PARMESAN DIP

"The Somerville restaurant EVOO (the name is short for extra virgin olive oil) pours oil onto a little dish with balsamic vinegar and Parmesan cheese, combining sweet, rich, and nutty tastes. Chef-owner Peter McCarthy reduces the balsamic to make it intensely sweet and adds parsley and crushed peppers to the Parmesan cheese. With crusty bread, the little plate of oil is very satisfying. This is the instant version of EVOO's bread dip."

1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons freshly grated parmesan cheese
crusty bread (for serving)

Pour the vinegar onto a small plate. Pour the olive oil into the middle and garnish the oil with the cheese. Serve at once with crusty bread.

Servings: 4
Source: Sheryl Julian and Julie Riven, Boston Globe, June 25, 2000