Asiago Crisp

Submitted by Brad Yearwood, Executive Chef, Cobblestone Creek Country Club, Victor, NY

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006
 

Procedure:
• Mix all dressing ingredients, except for the oil, together.
• Slowly incorporate the oil with a whisk until emulsified; set aside.
• To make the Asiago crisp, line a sheet pan with a Silpat; form cheese in a round disk on the Silpat surface.
• Form the cheese in a round disk on the silpat. Have 4 inverted soup bowls ready to mold the melted cheese.
• Bake Asiago cheese rounds in a 350-degree oven for 4-5 minutes until the cheese starts to get golden brown.
• Pull out of the oven and using tongs, fold the cooked cheese over soup bowl bottoms. Let set (they set up quickly) and use that day
• Gently fold the greens, grapes, blue cheese and pinenuts in a bowl; add a little dressing to coat the greens and serve over an Asiago crisp.
• Garnish with shaved Parmigiano-Reggiano cheese.