I've spent the last couple of days dealing with a son who has had a tough time with having his wisdom teeth out. I also had food to make for a baby shower, so I've been a bit lax in my blogging.
I've had a couple of requests for this recipe, so I figured that I would just post it here.
1/3 lb. Parmesan
1/3 lb. Asiago
3 cloves garlic, crushed
2 t. dried oregano
1t. freshly ground black pepper
1/2 t. red pepper flakes
3/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
Chop the cheese into chunks and place in food processor. Pulse until they are the size of peas.
Put cheeses in a medium-size bowl and add all of the ingredients except the vinegar. Stir to blend.
Cover and let stand at room temp for four hours or in the refrigerator for up to a week. Bring to room temp before serving.
When ready to serve add balsamic vinegar and stir with a fork so that it blends with the oil. Serve with slices of baguette.
I suggest a glass of wine.