Parmesan-Asiago Spread

Looking for something tasty to put out for friends other than the usual cheese and crackers? Then you should really check out this recipe for Parmesan-Asiago Spread. Whip this up, slice up a bunch of bread, and then stand back as your friends and family devour it.

Robert Craig has been producing distinctive Cabernet Sauvignons from vineyards in the highest, most remote reaches of the Valley for over three decades. He started the Robert Craig Winery in 1992, and we’ve been fans since his first namesake Cabernet came out in 1995. We’ve also been wine club members since it formed and this tasty spread has been part of practically every open house, release party, and other event up at the winery on Howell Mountain or at the tasting room in downtown Napa.

The receipe is fairly straightforward, but be prepared for the fact it makes a lot of spread.

Parmesan-Asiago Spread

1 ½ cups extra virgin olive oil

½ lb. aged Parmesan cheese and ½ lb aged Asiago cheese (or other hard cheeses), cut into 1-inch cubes

3 cloves garlic, peeled and chopped

2 tsp fresh oregano

1 tsp crushed red pepper flakes

Freshly cracked black pepper

Two green onion tops, chopped

Process olive oil, cheese, garlic, oregano, and red pepper flakes in a blender or food processor until cheese is a coarse texture. Add ground black pepper to taste. Place in serving bowl and sprinkle with green onions. Serve with sliced French baguettes.

If you’d like to visit the Robert Craig Winery tasting room to experience their fabulous wines you can get more detailed information here, along with our other favorite winery and food destinations in the areas of City of Napa, Mount Veeder, and Oak Knoll District.

Recipe Courtesy of Robert Craig Winery.  Reprinted with permission.