Asiago d'Allevo Crostini with Hazelnuts and Almonds
Asiago d'Allevo DOP is a hard cow's milk cheese, produced in northern Italy in the provinces of Vicenza,
Padova and Treviso in the Veneto region and in the province of Trento in Trentino Alto Adige.
Made from two milkings, the first milk is left to set for 6-12 hours so the cream rises to its surface
and it is skimmed off and reserved for another use, while the other milking used is whole milk. Since it
is a half-fat cheese, its composition is about 27% butterfat and 33% protein.
Buttery, round and delicate in flavor it is one of the best Italian table cheeses and cooking cheeses.
Asiago d'Allevo DOP, when aged for 16-18 months, is ideal for grating and adding to pasta, risotto,
gnocchi or pizza. It blends very well with other cheeses adding a satisfying nutty complexity to dishes.
Asiago d'Allevo DOP, remove rind
chopped hazelnuts and almonds (not too fine or can burn)
non-stick grill pan or sauté pan
oil
country bread, sliced
2. Grill Pan or Sauté Pan: Lightly coat the pan with the oil. Over medium heat, warm the pan then lay the cheese flat and cook on one side, about 1-2 minutes, turn over and repeat, without burning nuts and just beginning to soften. Meanwhile grill or toast the bread until golden.
Transfer the cheese to the bread, making crostini, "open-faced" sandwiches, and enjoy with glasses of bubbly Prosecco Brut.
