Crostini with Parm Dip

Preheat the oven to 400 degrees F (200 degrees C).

Using a sharp bread knife slice the entire Baguette (1) into neat, even, thin slices approx. 1/8 inch thick. If the baguette being used is on the narrow side you can slice on a diagonal bias so the crostini aren’t too small. In a mixing bowl drizzle the Extra-Virgin Olive Oil (2 Tbsp) over the bread slices while gently tossing to coat evenly, sprinkle lightly with Salt (1 pinch), Ground Black Pepper (1 pinch), and Grated Parmesan Cheese (2 Tbsp) and quickly toss again.

Arrange the seasoned and oiled crostini in a single layer in neat even rows on a baking sheet. Bake until crisp and golden brown on the outside, approx. 12 minutes. Make sure no moisture is left in the crostini or they will stall and soften while in storage.

Use immediately or allow to fully cool and store in an airtight container.

Place the Parmesan Cheese (2 1/2 cups), Asiago Cheese (2 cups), Garlic (1 Tbsp), Ground Black Pepper (1 Tbsp), Fresh Basil (2 Tbsp), Scallions (2 Tbsp), and Crushed Red Pepper Flakes (1 Tbsp) in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. Fold the Extra-Virgin Olive Oil (1 1/2 cups) into the blended ingredients and mix well by hand.

Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.