Mellow Asiago cheese gives paté an upmarket appeal. You can make this a day or two in advance. Remove from refrigerator an hour before serving.1/2 cup (125 mL) whipping cream
1 garlic clove, peeled and sliced
1 cup (250 mL) grated Asiago cheese, about 3 oz (90 g)
1 garlic clove, peeled and sliced
1 cup (250 mL) grated Asiago cheese, about 3 oz (90 g)
1. In a small heavy saucepan set over medium heat, bring whipping cream and garlic to a boil. Remove the garlic and discard.
2. Slowly add cheese, stirring to incorporate. When completely melted, transfer the mixture to a small serving dish. Cover with plastic wrap and chill until firm.
3. Set the serving dish in the middle of a larger plate. Surround with clusters of grapes, toasted walnut halves and tiny crackers on which to spoon the paté.
2. Slowly add cheese, stirring to incorporate. When completely melted, transfer the mixture to a small serving dish. Cover with plastic wrap and chill until firm.
3. Set the serving dish in the middle of a larger plate. Surround with clusters of grapes, toasted walnut halves and tiny crackers on which to spoon the paté.
Makes 1 cup (250 mL), about 10 servings
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