Roasted Garlic-Asiago Dip With Cheese Crackers

Ingredients

• 2 ounces asiago cheese grated
• 0.3 teaspoon cayenne pepper 
• 1 large eggs 
• 1 head elephant garlic 
• 6 servings kosher salt 
• 5 tablespoons olive oil extra-virgin
• 1 pound pizza dough prepared at room temperature

Equipment

• food processor
• bowl
• baking sheet
• oven
• baking pan

Directions

1. Make the crackers: Preheat the oven to 350 degrees F.
2. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
3. Lightly beat the egg and 1 tablespoon water in a bowl.
4. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles.
5. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes.
6. Let cool on the baking sheet.
7. Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes.
8. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
9. Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil.
10. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed.
11. Serve with the crackers.
12. Photograph by Sam Kaplan