8 oz. whole parmesan cheese- broken into 1 inch chunks
8 oz. whole Asiage cheese- broken into 1 inch chunks
6 cloves garlic, chopped fine
1 tbsp. freshly ground black pepper
3/4 c. extra virgin olive oil
2 tbsp. chopped scallions
4 roma tomatoes, seeded and chopped
2 ripe Haas avocados, chopped into large chunks
2 tbsp. chopped fresh basil
1 lemon, juiced
1 baguette

Place first 6 ingredients in to bowl of a food processor. Pulse for about 10 seconds to break the cheese into small pieces. Scrape sides and pulse again. Transfer to a large mixing bowl. Add lemon juice and basil and mix thoroughly. Add salt to taste. Add tomato and avocado before serving. Serve chilled. Slice baguette into 1/2 inch slices. Brush with olive oil (and minced garlic, optional). Broil until just golden. Broil on both sides for crisp slices. Mound salsa on a large round serving platter and surround with baguette slices.