Italian Olives, Onions & Parmigiano-Reggiano

Written By Ashley Leon
 
 

INGREDIENTS

  • 2 cups DIVINA Italian Balsamic Mix

  • 2-4 Parmigiano-Reggiano rinds

  • Optional Toss Ins:

    • Fresh rosemary, thyme, oregano or bay leaf

    • Sliced lemon, orange or grapefruit

    • Preserved lemon

    • Capers or garlic cloves

DIRECTIONS

  1. Pre-heat oven to 375˚F

  2. Combine the Italian Balsamic Mix with Parmigiano-Reggiano rind, plus any of your toss-ins

  3. On a sheet pan, roast for 25 minutes

Ashley Leon
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Italian Caprese & Olive Platter
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