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  • Loy Bernal Carlos


My best friend, Ben, and I often make fun of simple things that people put together, which are marketed as "new" recipes–of the "three sheets of paper towels, bacon and a microwave" kind. So it's more than a little bit embarrassing for me to be sharing this with you. But I also appreciate the fact that there are times when unexpected company drops by, or you're running late for a potluck party, or, as in my case, you're dying for a snack and there's not much to work with in the pantry and the refrigerator. If you have kids, this works as an after school snack as well. I know all sorts of homemade cheese spreads did so for me when I was growing up. This spread would work well with all sorts of crackers, a toasted baguette or pretty much any kind of bread you have in the house. One thing I did observe is that it tastes quite a bit better with flakier, buttery crackers. In short, club crackers (Ritz, etc.) work extremely well. Don't be a snob, you already are using gourmet cheese.


2 cups shredded asiago cheese

1/2 cup shredded or grated parmesan cheese (aka Parmigiano-Reggiano)

3 tbsp.good mayonnaise

1 tbsp. onion powder

1 tsp. dill

1/4 tsp. freshly ground pepper

1/2 tsp. good olive oil

1/4 tsp. balsamic vinegar

1 tsp. paprika (for garnish)


Shred asiago cheese to make 2 cups. It is important to shred it not finely grate it so the spread has structure. Shred or finely grate parmesan cheese. The star here is the asiago, the parmesan merely adds a bit more salt and a nutty background flavor).

Add mayonnaise, onion powder, dill, and freshly ground pepper. Mix gently so you don't mush the cheese. Drizzle balsamic vinegar and olive oil. (I used Olive Tree of Huntington's Orange infused olive oil and plain balsamic vinegar. The aroma elevates it to a much more sophisticated spread–great to serve as an hors d'oeuvres).

Spread on crackers or grilled olive oil dipped baguette, or even plain buttered bread or croissant. Garnish with paprika.

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