The concept of CMOS (cheese melted on sh*t) was introduced to me by
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Asiago Garlic Toast, or, Cheese Melted on Sh*t
Admittedly, I’m a big believer in the added flavor pop that the right cheese lends to the dishes that it’s included in (or added in to) add garlic and carbs, I’m in food heaven. Cheesy garlic bread, in *almost* any iteration is going to be added to our table if it’s on the menu.
Plus, cheesy bread has the added benefit of soaking up alcohol well, and in as much, make for a bangin’ late night addition to the nights that I cook for and with friends. Add in the ease in which it’s made, and it’s quickly become a household standard.
When the opportunity arose to partner with Agriforma, I was all about it.
This is the latest iteration of our household standard, the addition of sour cream and roasted garlic powder (my current favorite from Penzey’s) before loading up the shredded asiago, flavor bombs of the best kind.
How to Make Roasted Garlic Agriforma Asiago Stagionato Toast
Roasted Garlic Asiago Toast, or, CMOS
Ingredients
- 1 loaf ciabatta bread
- 4 heaping t’s sour cream
- 3 big shakes Penzey’s roasted garlic powder
- sliced Agriforma asiago d’allevo
- shaved Agriforma asiago fresco
Instructions
- Slice the ciabatta.
- Spread sour cream across the slices of bread.
- Top with slices of Agriforma asiago stagianato
- Liberally sprinkle roasted garlic powder across the top of the cheese.
- Bake until cheese is evenly melted, pull from oven.
- Shave the Agriforma asiago fresco over the whole shebang, put back under the broiler until the cheeses are bubbly and starting to turn brown.
- Pro tip: let it cool just a bit before digging in. The roof of your mouth will thank you.
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