A Crusty Bread Cheesy Appetizer

Here is a pre Thanksgiving meal. I followed an appetizer recipe that my mother gave me. Super simple. Super tasty. Who doesn't love a simple app and who doesn't love bread and tasty oil for dipping? I followed a recipe from Departures magazine. It hails from the restaurant Bottega in Napa, they call it Salsa Di Parmigiano. I'm calling my version, The Crusty Parm Dip.
Crusty Parm Dip
serves 6-8
1/2 lb of Parmesan finely shredded granules
1/2 lb of Asiago finely shredded granule
2 tbs of green onion chopped finely
2 tsp of minced garlic
2 tbs of black pepper
1-2 tbs of cracked red pepper (depending on how hot you like your foods, more if you like)
1-1 1/2 cups of extra virgin olive oil
Crusty baguette for dipping
Mix the cheeses in a bowl. Mix in the green onion and garlic minced. Mix in the peppers and mix in the oil. Until well dispersed. Dip chunky bread in and enjoy;)

I thought I was going to stay away from the blog seeing that I was on vacay down south with my family. However, I can't quite keep away. Food is all around me this holiday. See you tomorrow. Giving thanks...