I just had to ask my sister for this recipe again because I misplaced mine. If you love cheese and garlic, you will LOVE this!! It is a delicious cheese spread and great for parties and entertaining.
1/2 lb parmesan, block
1/2 lb Asiago cheese, block
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes (optional)
1 1/2 cups extra-virgin olive oil (you can lessen this a little)
1 teaspoon ground black pepper
Remove any rind from the cheeses and chop the cheeses into rough 1 inch chunks. Place in food processor with the garlic, oregano and red pepper. Pulse until reduced to the size of fine pea gravel. Stir in the olive oil and black pepper and pulse again. Cover and let stand at room temp for at least 4 hours before serving.
You can refridgerate this but it is best served at room temperature because the olive oil tends to solidify in the fridge. Serve with triskets or sliced breads.