Asiago with Red Pepper Puree

By akselden

Ingredients

• 3/4 lb. (375 g) asiago cheese, brought to
• room temperature and roughly broken into
• bite-size chunks
• 2 sweet red peppers
• 2 tbsp extra-virgin olive oil
• Few leaves of Italian parsley, cut into strips

Preparation

Step 1

1.Grill or broil peppers until the skins are evenly
charred, then seal in a plastic bag until cool.
2. Skin core and seed peppers and puree in a food processor until smooth, adding the olive oil in a stream while the processor is running.
3. To serve: add a few chunks of cheese to the wide end of a spear of endive and drizzle with red pepper puree. Add strips of parsley for color