18 Creamy Asiago Cheese Recipes Delight

Craving something irresistibly creamy and packed with flavor? You’re in for a treat with our roundup of 18 Creamy Asiago Cheese Recipes Delight. Whether you’re whipping up a quick weeknight dinner or indulging in some comfort food, Asiago cheese adds a rich, nutty depth to every dish. Dive into our list and discover your next favorite recipe that promises to delight your taste buds and impress your family!

Asiago Cheese Stuffed Chicken Breast

Craving a dish that’s as fun to make as it is to devour? Look no further than this Asiago Cheese Stuffed Chicken Breast, where juicy chicken meets gooey, cheesy goodness in a match made in culinary heaven.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup shredded Asiago cheese
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for your chicken masterpiece.
2. In a bowl, mix 1 cup shredded Asiago cheese, 1/2 cup breadcrumbs, 1/4 cup chopped fresh parsley, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. This will be your cheesy filling.
3. Carefully slice a pocket into each chicken breast, being mindful not to cut all the way through. Tip: A sharp knife makes this step a breeze.
4. Stuff each chicken breast with the Asiago mixture, ensuring it’s evenly distributed. Secure with toothpicks if necessary.
5. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to get that perfect sear.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to avoid guesswork.
7. Let the chicken rest for 5 minutes before serving to lock in those juicy flavors.

Kick your dinner up a notch with this Asiago Cheese Stuffed Chicken Breast, where every bite is a cheesy, savory delight. Serve it atop a bed of garlic mashed potatoes or alongside a crisp salad for a meal that’s sure to impress.

Creamy Asiago Cheese Pasta

Zesty and zingy, this Creamy Asiago Cheese Pasta is the culinary equivalent of a warm hug on a chilly evening. Perfect for those nights when you’re craving something indulgent yet effortless, this dish is a cheesy dream come true.

Ingredients

• 8 oz pasta
• 2 cups heavy cream
• 1 cup grated Asiago cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Avoid browning the garlic to keep the flavor fresh.
5. Pour in 2 cups heavy cream, stirring constantly, and bring to a gentle simmer.
6. Reduce heat to low and gradually whisk in 1 cup grated Asiago cheese until smooth and creamy.
7. Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg, stirring to combine.
8. Drain the pasta, reserving 1/4 cup of pasta water, and add the pasta to the skillet with the sauce.
9. Toss the pasta in the sauce, adding reserved pasta water as needed to reach desired consistency. Tip: The starch in the pasta water helps the sauce cling to the noodles.
10. Serve immediately, garnished with extra Asiago cheese if desired.

Now, this dish boasts a luxuriously creamy texture with a bold, nutty flavor from the Asiago. For a twist, try serving it with a sprinkle of crispy bacon or a handful of fresh arugula for a peppery contrast.

Asiago Cheese and Spinach Stuffed Mushrooms

Unbelievably easy yet impressively fancy, these Asiago Cheese and Spinach Stuffed Mushrooms are the little black dress of appetizers—simple, elegant, and always in style. Whether you’re trying to woo a date or just your taste buds, this recipe is your wingman.

Ingredients

• 24 large white mushrooms
• 2 tbsp olive oil
• 1 cup chopped fresh spinach
• 1/2 cup grated Asiago cheese
• 1/4 cup cream cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Gently remove the stems from the mushrooms, creating a small cavity in each cap. Pro tip: Save the stems for a killer omelet filler tomorrow.
3. Brush each mushroom cap with olive oil, both inside and out, to prevent sticking and add flavor.
4. In a mixing bowl, combine the chopped spinach, Asiago cheese, cream cheese, garlic powder, salt, and pepper. Mix until well blended. Another pro tip: Let the cream cheese soften at room temperature for easier mixing.
5. Spoon the filling into each mushroom cap, mounding it slightly. For a neat presentation, use a small spoon or a piping bag.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden and bubbly. Final pro tip: Let them cool for a minute before serving—those cheesy centers are molten!

Zesty with a hint of garlic and packed with creamy, cheesy goodness, these stuffed mushrooms offer a delightful contrast between the tender cap and the rich filling. Serve them on a rustic wooden board for that Instagram-worthy charm, or just eat them straight off the pan—no judgment here.

Roasted Garlic Asiago Cheese Dip

Unbelievably easy yet impossibly addictive, this Roasted Garlic Asiago Cheese Dip is the hero your next gathering deserves. Imagine a creamy, cheesy masterpiece with a garlicky punch that’s ready to party in your mouth.

Ingredients

• 1 head garlic
• 1 tbsp olive oil
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Asiago cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a mixing bowl, combine the softened cream cheese and sour cream until smooth. Tip: Let the cream cheese sit at room temperature for 30 minutes to soften.
3. Squeeze the roasted garlic cloves into the bowl, add Asiago cheese, salt, pepper, and paprika. Mix until well combined. Tip: For extra flavor, reserve a tablespoon of Asiago for sprinkling on top before baking.
4. Transfer the mixture to a baking dish, sprinkle with reserved Asiago, and bake at 375°F for 20 minutes until bubbly and lightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.
5. Let the dip cool for 5 minutes before serving to allow the flavors to meld beautifully.

Bold in flavor with a velvety texture, this dip is a crowd-pleaser that pairs perfectly with crusty bread, crisp veggies, or even as a lavish spread for sandwiches. Get ready to watch it disappear before your eyes!

Asiago Cheese and Bacon Potato Skins

You know what’s better than a potato? A potato stuffed with Asiago cheese and bacon, because let’s be honest, everything’s better with cheese and bacon. These Asiago Cheese and Bacon Potato Skins are the crispy, cheesy, smoky bites of heaven you didn’t know you needed in your life until now.

Ingredients

• 4 large russet potatoes
• 6 slices bacon
• 1 cup shredded Asiago cheese
• 1/4 cup sour cream
• 2 tbsp chopped chives
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, and pierce each several times with a fork.
2. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
3. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
4. Once the potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell.
5. Increase the oven temperature to 450°F. Place the potato skins on a baking sheet, skin side down, and bake for 10 minutes to crisp up.
6. Remove from the oven and fill each skin with Asiago cheese and bacon pieces. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Top each potato skin with a dollop of sour cream and a sprinkle of chopped chives before serving.

Kick your snack game up a notch with these Asiago Cheese and Bacon Potato Skins. The crispy edges, gooey cheese, and smoky bacon create a flavor explosion that’s irresistibly delicious. Serve them as a party appetizer or a indulgent treat for yourself—no judgment here.

Asiago Cheese and Herb Focaccia

Craving something that’s a cross between a fluffy cloud and a flavor bomb? Let’s dive into making an Asiago Cheese and Herb Focaccia that’ll have your taste buds doing backflips.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1/4 cup olive oil
• 1 tsp salt
• 1 cup grated Asiago cheese
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, olive oil, and salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 425°F and grease a 9×13 inch baking pan.
6. Punch down the dough and press it into the prepared pan. Dimple the surface with your fingers.
7. Sprinkle Asiago cheese, rosemary, and thyme evenly over the dough.
8. Bake for 20-25 minutes until golden brown and crispy on the edges.
9. Let cool for 5 minutes before slicing.

Every bite of this focaccia is a cheesy, herby delight with a perfect crunch. Serve it warm with a drizzle of olive oil or as a sandwich bread for an extra flavor kick.

Creamy Asiago Cheese Risotto

Feast your eyes and prepare your taste buds for a dish that’s as indulgent as it is comforting—our Creamy Asiago Cheese Risotto is the culinary hug you didn’t know you needed. Perfect for those days when only cheese will do, this risotto is a creamy, dreamy masterpiece that’s surprisingly simple to whip up.

Ingredients

• 1 tbsp olive oil
• 1/2 cup unsalted butter
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 6 cups chicken stock, kept warm
• 1 cup grated Asiago cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil and 1/4 cup butter in a large pan over medium heat until butter is melted.
2. Add the finely chopped onion to the pan, sautéing until translucent, about 5 minutes.
3. Stir in Arborio rice, ensuring each grain is coated with the butter and oil mixture, toast for 2 minutes.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, remove from heat.
7. Stir in the remaining 1/4 cup butter, grated Asiago cheese, salt, and pepper until fully incorporated and creamy.
8. Let the risotto rest for 2 minutes before serving to allow flavors to meld.

Rich in flavor with a velvety texture that’s downright addictive, this risotto is a showstopper. Serve it as a main with a crisp green salad or as a luxurious side to grilled meats. Either way, it’s guaranteed to steal the spotlight.

Asiago Cheese and Sun-Dried Tomato Bruschetta

Ready to elevate your appetizer game with a dish that’s as fun to make as it is to devour? This Asiago Cheese and Sun-Dried Tomato Bruschetta is the perfect blend of creamy, tangy, and crispy, guaranteed to make your taste buds do a happy dance.

Ingredients

• 1 baguette, sliced into 1/2-inch pieces
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup Asiago cheese, grated
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for toasting perfection.
2. Arrange the baguette slices on a baking sheet in a single layer for even crisping.
3. Brush each slice lightly with olive oil to ensure a golden, crispy finish.
4. Toast in the oven for 5-7 minutes, or until the edges are just starting to turn golden brown.
5. While the bread toasts, mix the sun-dried tomatoes, Asiago cheese, garlic, salt, and pepper in a bowl for a flavor-packed topping.
6. Remove the bread from the oven and top each slice with the tomato and cheese mixture, spreading it evenly.
7. Return the baking sheet to the oven and broil on high for 2-3 minutes, or until the cheese is bubbly and slightly browned.
8. Garnish with fresh basil for a pop of color and freshness before serving.

Every bite of this bruschetta offers a delightful crunch, followed by the rich, melty Asiago and the intense flavor of sun-dried tomatoes. Serve it at your next gathering with a chilled glass of white wine for an unbeatable combo.

Asiago Cheese and Caramelized Onion Tart

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy to love as it is to make. This Asiago Cheese and Caramelized Onion Tart is the culinary equivalent of a warm hug, with a crispy crust that whispers sweet nothings to your taste buds.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup grated Asiago cheese
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup diced unsalted butter, using your fingers to blend until mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until dough forms. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch tart pan, pressing into edges. Trim excess.
5. Freeze crust for 15 minutes. Then, line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes.
6. Heat 2 tbsp olive oil in a skillet over medium-low. Add 2 sliced onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until caramelized. Tip: Low and slow is the key to perfect caramelization.
7. Spread onions over crust. Sprinkle with 1 cup grated Asiago cheese.
8. Whisk 2 eggs, 1/2 cup heavy cream, and 1/4 tsp black pepper. Pour over onions and cheese.
9. Bake for 25-30 minutes until set and golden. Tip: Let tart cool slightly for easier slicing.

Kick back and marvel at your creation—this tart is a symphony of creamy, cheesy goodness with a sweet onion melody. Serve it warm with a side of smug satisfaction or a crisp green salad for a meal that’s anything but basic.

Asiago Cheese and Broccoli Soup

Get ready to cozy up with a bowl of this creamy, dreamy Asiago Cheese and Broccoli Soup that’s like a warm hug for your taste buds. Perfect for those days when you need a little extra comfort (or cheese, let’s be honest).

Ingredients

• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 3 cups chicken broth
• 1 cup heavy cream
• 1.5 cups grated Asiago cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the broccoli florets and chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 15 minutes, or until the broccoli is tender. Tip: Covering the pot helps the broccoli cook faster.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary. Tip: Be careful with hot liquids in the blender to avoid splatters.
5. Stir in the heavy cream, grated Asiago cheese, salt, and pepper, cooking on low heat until the cheese is fully melted and the soup is heated through, about 5 minutes.

So velvety and rich, this soup is a cheese lover’s dream with just the right amount of green to make it guilt-free. Serve it with a side of crusty bread for dipping, or get fancy with a sprinkle of extra Asiago on top.

Asiago Cheese and Prosciutto Flatbread

Hold onto your taste buds, folks, because we’re about to embark on a culinary adventure that combines the salty sophistication of prosciutto with the creamy, dreamy allure of Asiago cheese, all atop a crispy flatbread that’s begging to be devoured.

Ingredients

• 1 pre-made flatbread crust
• 1/2 cup shredded Asiago cheese
• 2 oz thinly sliced prosciutto
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup arugula
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the flatbread.
2. Brush the flatbread crust evenly with 1 tbsp olive oil to ensure a crispy base.
3. Sprinkle 1/2 tsp garlic powder and 1/4 tsp black pepper over the oiled flatbread for a flavor kick.
4. Evenly distribute 1/2 cup shredded Asiago cheese over the flatbread, covering the surface.
5. Tear 2 oz prosciutto into bite-sized pieces and scatter them over the cheese.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the edges are golden brown.
7. Remove from the oven and let it cool for 2 minutes to set the cheese.
8. Top with 1/4 cup arugula for a fresh, peppery contrast.
9. Drizzle with 1 tbsp balsamic glaze just before serving for a sweet and tangy finish.

So, what’s the verdict? This flatbread is a textural triumph—crispy, chewy, and creamy all at once, with flavors that dance between salty, sweet, and tangy. Try serving it sliced into strips for a party appetizer that’ll disappear faster than you can say ‘more please!’

Asiago Cheese and Artichoke Stuffed Shells

Craving a dish that’s as fun to make as it is to devour? These Asiago Cheese and Artichoke Stuffed Shells are your ticket to a cheesy, creamy paradise, with a playful twist that’ll have your taste buds doing a happy dance.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup grated Asiago cheese
• 1 cup chopped artichoke hearts
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves minced garlic
• 1 tbsp olive oil
• 2 cups marinara sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking perfection.
2. Boil the jumbo pasta shells in salted water for 9 minutes, then drain and set aside to cool. Tip: Stir occasionally to prevent sticking.
3. In a mixing bowl, combine ricotta cheese, Asiago cheese, chopped artichoke hearts, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until well blended.
4. Lightly grease a baking dish with olive oil to ensure your shells don’t stick.
5. Spread 1 cup of marinara sauce at the bottom of the baking dish for a saucy base.
6. Carefully stuff each pasta shell with the cheese and artichoke mixture, then place them seam-side up in the baking dish.
7. Pour the remaining 1 cup of marinara sauce over the stuffed shells, covering them evenly.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in flavor and boasting a creamy, dreamy texture, these stuffed shells are a showstopper. Serve them with a crisp green salad or a glass of white wine for a meal that’s anything but ordinary.

Asiago Cheese and Pesto Grilled Cheese Sandwich

Feast your eyes and prepare your taste buds for a grilled cheese that’s about to rock your world. This Asiago Cheese and Pesto Grilled Cheese Sandwich is the cheesy, herby, crispy dream you didn’t know you needed until now.

Ingredients

• 2 slices sourdough bread
• 2 tbsp basil pesto
• 1/2 cup shredded Asiago cheese
• 1 tbsp unsalted butter, softened

Instructions

1. Spread 1 tbsp of basil pesto evenly on one side of each slice of sourdough bread.
2. Sprinkle 1/4 cup of shredded Asiago cheese on the pesto side of one slice of bread.
3. Top with the second slice of bread, pesto side down, to form a sandwich.
4. Heat a skillet over medium heat (350°F) for 2 minutes. Tip: A properly heated skillet ensures a golden, crispy exterior without burning.
5. Spread 1/2 tbsp of softened unsalted butter on the top side of the sandwich.
6. Place the sandwich, buttered side down, in the skillet. Spread the remaining 1/2 tbsp of butter on the top side of the sandwich.
7. Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt. Tip: Press down lightly with a spatula to ensure even cooking and melting.
8. Flip the sandwich and cook for an additional 3-4 minutes until the second side is golden brown and the cheese is fully melted.
9. Remove from skillet and let rest for 1 minute before cutting. Tip: Letting it rest allows the cheese to set slightly, making it easier to cut without oozing out.

Kick back and savor the gooey, melty Asiago paired with the vibrant punch of pesto, all hugged by crispy, buttery sourdough. Serve with a side of tomato soup for the ultimate comfort food duo, or enjoy it solo in all its glory.

Asiago Cheese and Sausage Stuffed Peppers

Craving something cheesy, meaty, and a little bit spicy? These Asiago Cheese and Sausage Stuffed Peppers are here to save your dinner from the mundane, packing a punch of flavor in every bite that’ll have your taste buds doing a happy dance.

Ingredients

• 4 large bell peppers
• 1 lb Italian sausage
• 1 cup cooked rice
• 1 cup shredded Asiago cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those soon-to-be-stuffed peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: A melon baller works wonders for cleaning out peppers.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
4. Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes. Tip: Drain any excess grease to keep your filling from being too oily.
5. Stir in the cooked rice, salt, black pepper, and red pepper flakes, mixing well to combine all the flavors.
6. Remove the skillet from heat and fold in 3/4 cup of the shredded Asiago cheese, saving the rest for topping.
7. Spoon the sausage and rice mixture into the prepared bell peppers, packing it in tightly. Top each pepper with the remaining Asiago cheese.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is golden and bubbly. Tip: For an extra crispy cheese top, broil for the last 2 minutes.

Finally, these peppers emerge from the oven with a smoky, cheesy aroma that’s irresistible. The Asiago melts into a creamy dream, while the sausage adds a hearty, spicy kick. Serve them atop a bed of greens for a colorful plate that’s as Instagram-worthy as it is delicious.

Asiago Cheese and Roasted Red Pepper Quiche

Who knew that the secret to stealing the spotlight at brunch was hiding in your fridge all along? This Asiago Cheese and Roasted Red Pepper Quiche is here to prove that eggs can indeed be the life of the party, with a little help from some cheesy, peppery friends.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup roasted red peppers, chopped
• 1 cup Asiago cheese, shredded
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for at least 10 minutes to ensure even cooking.
2. Brush the pie crust with olive oil to prevent sogginess. Tip: Use a pastry brush for an even coat.
3. Layer the chopped roasted red peppers and shredded Asiago cheese evenly over the pie crust.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
5. Pour the egg mixture over the peppers and cheese in the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the quiche cool for 5 minutes before slicing.

Brimming with the bold flavors of Asiago and the sweet tang of roasted red peppers, this quiche is a textural dream—creamy, slightly crispy, and utterly irresistible. Serve it warm with a side of sass or a simple green salad for a meal that’s anything but ordinary.

Asiago Cheese and Garlic Mashed Potatoes

Yum, get ready to dive into a bowl of comfort that’s been kicked up a notch with the bold flavors of Asiago and garlic. These mashed potatoes aren’t just a side dish; they’re the main character of your dinner plate, ready to steal the show with their creamy, cheesy, garlicky goodness.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, cubed
• 1 cup whole milk
• 1 cup grated Asiago cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Drain the potatoes well and return them to the pot. Mash the potatoes with a potato masher until smooth.
5. Gradually add the melted butter and garlic mixture, milk, grated Asiago cheese, salt, and pepper to the mashed potatoes, stirring until fully incorporated and creamy.
6. For an extra smooth texture, use a hand mixer on low speed for 30 seconds. Tip: Don’t overmix, or the potatoes can become gluey.
7. Taste and adjust seasoning if necessary, but remember the Asiago adds a salty punch. Tip: For a richer flavor, substitute half the milk with heavy cream.
8. Serve immediately, garnishing with extra grated Asiago and a sprinkle of black pepper if desired. Tip: These potatoes are a perfect base for a savory gravy or can be topped with crispy bacon bits for added texture.

Delightfully creamy with a punch of garlic and the nutty, salty depth of Asiago, these mashed potatoes are a game-changer. Serve them alongside a juicy steak or pile them high as a luxurious bed for your favorite roasted veggies.

Asiago Cheese and Pear Salad

Salads don’t always have to be the sidekick to your main dish, and this Asiago Cheese and Pear Salad is here to steal the spotlight with its bold flavors and playful textures. Perfect for those who like their greens with a side of gourmet, this dish is a delightful dance between sweet and savory that’ll have your taste buds doing the tango.

Ingredients

• 6 cups mixed greens
• 1 large pear, thinly sliced
• 1/2 cup Asiago cheese, shaved
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a large salad bowl, combine the mixed greens and thinly sliced pear.
2. Scatter the shaved Asiago cheese and toasted walnuts over the greens and pear.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crispness of the pear against the creamy Asiago and the crunch of toasted walnuts creates a symphony of textures that’s nothing short of addictive. Serve it on a chic platter for your next dinner party, or enjoy it straight from the bowl – we won’t judge.

Asiago Cheese and Herb Crusted Salmon

Brace yourselves, food lovers, because we’re about to dive into a dish that’s as easy to make as it is to devour—think of it as the culinary equivalent of a mic drop. This Asiago Cheese and Herb Crusted Salmon is here to save your weeknight dinners from the mundane, with a crust so flavorful, it’ll have you questioning why you ever settled for plain old fish.

Ingredients

• 4 (6-ounce) salmon fillets
• 1/2 cup grated Asiago cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for an easy cleanup.
2. In a medium bowl, mix together the Asiago cheese, breadcrumbs, parsley, dill, garlic powder, salt, and pepper until well combined.
3. Brush each salmon fillet with olive oil and lemon juice, ensuring they’re evenly coated for maximum flavor.
4. Press the cheese and herb mixture onto the top of each salmon fillet, creating a thick, even crust that covers the surface.
5. Place the crusted salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
6. For an extra crispy crust, broil the salmon for the last 2 minutes of cooking, but keep a close eye to prevent burning.

Resulting in a salmon that’s perfectly moist on the inside with a crispy, cheesy crust that’s packed with herby goodness. Serve it atop a bed of greens or with a side of roasted veggies for a meal that’s as visually stunning as it is delicious.

Summary

Magnificent! This roundup of 18 Creamy Asiago Cheese Recipes is your ticket to delicious, cheesy goodness. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to delight. Don’t just drool over them—give them a try! Share your favorites in the comments and spread the love by pinning this article on Pinterest. Happy cooking!