Serve with crackers or with baguette toasts as an appetizer. It’s easy to serve, not drippy, and everyone will come back for more – by the spoonful!
Ingredients yield 2+ cups
8 ounces Parmesan cheese, broken into 1″ chunks
8 ounces Asiago cheese, broken into 1″ chunks
1 tablespoon chopped fresh garlic
1 tablespoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions (green onions)
1 tablespoon dried red pepper flakes
1 cup extra virgin olive oil (add more olive oil as you need it to make the glop more spreadable – your personal choice)
Directions:
Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. Use a rubber spatula to scrape down and recombine between every couple of pulses.
For a little more “kick” increase the red pepper flakes to taste.
Transfer the “glop” to a sealed container and refrigerate for up to a week. Bring to room temp before serving. Serve with crackers or with baguette toasts as an appetizer. It’s easy to serve, not drippy, and everyone will come back for more – by the spoonful!