Want to see it closer?
Uh huh. Yeah.
And it is just as good as it looks. It’s even better with the Roasted Garlic Rosemary spread I made, on top. Hang on, I think I need to go eat some more.
It’s not the same as the kind I get at the Farmer’s Market…it may be better! How will I go back???
Asiago Peppercorn Bread
Now. I totally cheated. I mean, I cheated so bad, I’m almost embarrassed to admit how much I cheated. But I didn’t want to wait forever for sourdough starter… so… I bought a box of Krusteaz Classic Sourdough mix and I used the Artisan method on the back. I added about a cup of cubed Asiago cheese and about 1 tablespoon of fresh ground pepper. It was lazy, but delicious! As for the spread…that involved a little more work.
Roasted Garlic and Rosemary Dip
Adapted from Life’s Ambrosia
- 1 bulb garlic
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 4 ounces cream cheese, softened, cut into 1 inch wedges (I used more like 6 cause that’s what I had)
- 2 tablespoons mayonnaise (I used more like 2.5 tbs)
- 2 tablespoons sour cream (I used more like 2.5 tbs)
- 1/2 teaspoon dried rosemary, crushed (I used more. Probably 1 to 1.5 tsp, I love rosemary!)
- kosher salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Remove from oven and allow to cool completely.
3. Once the garlic has cooled, use a small fork to remove the garlic cloves from the skins. Place them in a bowl, and mash. Add in cream cheese and mix to combine. Add remaining ingredients to the bowl. Mix well. Cover and chill for 30 minutes.
4. Remove from refrigerator, stir. Serve.
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