Baked Asiago Cheese Crisps with Dip

Heat oven to 400°F. Then combine shredded cheese, dried oregano and fresh cracked black pepper in a bowl.

Scoop a tablespoon at a time of the shredded cheese mix and place it on a silicone baking mat or a parchment-paper-lined baking sheet, 12 scoops in total. I did 8 scoops first, then another 4 after that.

Pat mounds of cheese down a little into circles. Bake for 6–7 minutes until edges are just browned.

While crisps are baking, add marinara sauce and olive tapenade to a small pan and heat. To make it easy, I just purchased a couple tablespoons of tapenade from the olive bar at my grocery store.

Watch oven closely and when edges are brown, remove cheese crisps from oven and allow them to rest on the baking sheet for a couple of minutes. Gently move them to a cooling rack to continue setting up.

Once warmed, put marinara olive tapenade dip into a small decorative bowl and serve with a plate of the crisps.