Asiago & Parmesan Popcorn
- 3/4 stick Butter unsalted
- 1.5 teasp Truffle Oil White
- 1/3 cup Asiago Rio Brit
- 1/3 cup Parmesan Rio Briati
- 1/2 tbs Garlic Fresh Puree
- 1.5 teasp Herb de Provence
- 1.5 teasp Kosher Salt
- 3 tbs Coconut Oil Organic 1/2 cup Popcorn
Combine the butter, garlic and herbes de Provence in a small saucepan.
Cook over medium-low heat until the butter melts.
Remove the saucepan from the heat and let stand add the Truffle Oil last while making the popcorn. Use a micro crater to grade the cheese.
Place the popcornd into a suitable bowl toss with the Butter Mixture and the Grated Cheese
Serve immediately .