• 1/2 lb. Parmesan cheese, not too dry
  • 1/2 lb Asiago cheese, not too dry
  • 2 T chopped green onion
  • 2 t minced garlic - this makes it pretty garlicky. adjust to your own preference
  • 2 t dried oregano
  • 1 t freshly ground black pepper
  • 1 t red pepper flakes
  • 1 to 1 1/2 c. extra virgin olive oil - depending on the moisture of the cheeses

As I was flying home for Christmas, I came across this recipe from Michael Chiarello’s Bottega.  I gave it a try while in Michigan and then again once I returned to a much warmer California.  It’s great spread on bread but even better melted on french bread slices.

Remove any rind and chop the cheeses into rough 1-inch chunks

Pulse the cheeses in a food processor until reduced to a fine, pea-sized gravel.  Transfer the cheese to a bowl and stir in the green onion and garlic.

Rub the dried oregano between your fingers to release the fragrance and then add to the cheese mixture.  Add the black pepper, red pepper flakes and olive oil until the oil combines with the mixture.  Stir well.

Cover and let stand at room temperature for at least 4 hours before serving.  I found that letting it mellow for more than that helps the flavors mingle even more.

Store any leftovers in the fridge for up to a month.