1 2/3 cups fresh grated Parmesan cheese
1 (5 ounce) can crushed tomatoes with green chile peppers
3 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly grated Parmesan cheese
2 teaspoons dried dill weed
1/2 teaspoon salt
1 pinch ground black pepper
1/2 red onion, seeded and chopped
1 teaspoon French seasoning
1/2 teaspoon prepared Dijon-style mustard
Slice the cheese into 2 inch pieces and place slices in a large bowl. Mix tomatoes and chiles with bite size pieces of cheese. Pulse in crushed tomatoes with green chile peppers, 2 tablespoons Dijon mustard, brown sugar, and shredded cheese. Pour over tomatoes and vegetables. Cover; refrigerate for 2 hours and serve.