SALSA DI PARMIGIANO  

1/2 LB. Parmesan                                                            

1 tsp. red pepper flakes

1/2 LB. Asiago Cheese                                                      

2 T. chopped green onion

2 tsp. Minced Garlic                                                         

1 1/2 c. extra virgin olive oil
2 tsp. Dried Oregano                                                        

1 tsp. Freshly ground black pepper            

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

Place the cheese in a food processor with the garlic, oregano and red pepper flakes and pulse until reduced to the size of fine pea gravel. 

Stir in the green onion, olive oil and black pepper and pulse again. 

Cover and let stand at room temperature for at least 4 hours before using. 

Serve with crusty French bread slices or bagel chips. 

Recipe from Jon & Amy Sowers