Asiago Dip With Crostini Recipes

ROASTED GARLIC-ASIAGO DIP WITH CHEESE CRACKERS

Steps:

• Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
• Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.
• Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.

TAPENADE AND ASIAGO CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
• Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
• Serve immediately

ROASTED GARLIC SOUP WITH ASIAGO CROSTINI RECIPE - (4.6/5)

Steps:

• Preheat the oven to 375 degrees F. Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl. In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Asiago Crostini: Preheat the oven to 400 degrees F. In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet. With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese. Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.

ASIAGO DIP WITH CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.

ASIAGO DIP WITH CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.

ASIAGO DIP WITH CROSTINI RECIPE

Steps:

• Preheat oven to 350. Combine all ingredients but the bread, spoon into a 1 quart casserole. Bake at 350 for 30 minutes or until hot and bubbly. If top starts to get to brown, cover the dish. Slice French bread in half lengthwise and cut into 1/2 inch thick slices. Place on cookie sheet and bake in oven until toasted and hard. Serve dip with Crostini bread.

ROASTED GARLIC ASIAGO DIP

Steps:

• Preheat oven to 400.
• Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
• Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
• (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
• Reduce oven temp to 350.
• With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
• Place mixture into a casserole or baking dish and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with firm crusty bread, crackers or other dippers of your choice.
• I have added artichoke hearts to the dip for a nice change.
• Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

ASIAGO DIP

Steps:

• Combine cream cheese, sour cream, and asiago cheese in a microwave-safe bowl (or you can do this over the stovetop, as you prefer - melt down the cheeses and mix well).
• Heat for 1 minute in microwave, remove, and stir well. Repeat until the cheeses have melted down and the mixture is well combined, about 3 minutes.
• Add paprika, garlic powder, onion powder, black pepper, and sun-dried tomatoes, and mix well.
• Serve in a mini crockpot set on warm, or in a fondue dish over a lit candle, to keep warm. Excellent with bread cubes, veggies, and baked potato wedges!