Bread Dipping Appetizer

Bread Dipping Appetizer

Bread Dipping Party Snacks

Thursday, March 20th, 2008 8:21pm

bread dipping gift setBread Dipping as an appetizer or companion to the meal can be a gourmet delight.

When preparing for parties, consider serving Italian bread dipping as an appetizer. Present your selection of dipping sauces with a variety of bread and fresh vegetables and let your guests enjoy. As hors d’oeuvres the bread dipping dish is an excellent choice. Or, if the occasion is more formal and you are having guests to dinner you can use your dipping sauces for all the savory elements of your meal, and you might treat your meat to a dipping sauce marinade. You can set out as many dipping sauces as you like for your guests to try. A novel idea you might like to try is to invite guests to bring a dipping sauce that each of them has created so that everyone has a chance to try a different recipe.

As long as you always have a good quality bottle of extra virgin olive oil you can create any bread dipping sauces that you like. But remember, if you are planning to make bread dipping sauces, to make sure that the quality of your olive oil is superior. If you like this dish then it is a good idea to always have a bottle of good extra virgin olive oil as one of your stock ingredients. You never know when you will want to create a fast appetizer and it makes sense to have a bottle handy.

If you are looking for a snack for yourself or your family, planning a party, or creating an appetizer for unexpected guests remember your bread dipping dishes for a fast, flavorsome, healthy alternative. It cannot be more simple or convenient and it’s bound to be one dish that you recreate many times over.

Olive Oil Dipping With Bread Appetizer

Monday, June 16th, 2008 6:34pm

oil dipping gift setOlive Oil dipping appetizer for bread is the perfect addition to any pasta meal. It is advisable to adjust all seasonings to your taste. Serve with Italian flat bread, soft Italian bread sticks, or even a fresh baked French bread loaf. For oil dipping, soft bread is ideal, although some oil dipping variations encourage toasting the bread before using. When red ripe tomatoes are in season, add chopped or fresh sliced tomatoes to your oil dipping appetizer. The same goes with fresh basil leaves torn into small pieces and added to the oil dipping mixture.

Olive Oil Dipping Variations

Ingredients:

  • 1 Tablespoon garlic clove, peeled and pressed through a garlic press
  • 1 tsp fresh Basil leaves
  • 1 tsp Rosemary dried
  • 1 tsp Oregano dried
  • 1 1/2 Tablespoon Parsley dried
  • Sea salt
  • Dash of black peppercorns fresh ground
  • Add crushed red pepper to taste

Directions:
Whisk together all ingredients completely. Place a teaspoon on a small dipping dish, drizzle well with gourmet quality Extra Virgin Olive Oil. Taste with an Italian bread slice, you may want to adjust the seasonings to your own palate. To serve, place a teaspoon of the mixture on a dipping dish, add the oil and blended herbs when dipping with bread. Add additional oil until herbs on plate are consumed.

Oil Dipping Recipe

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh basil leaves, wash, pat dry leaves, then chop
  • 4 cloves garlic cloves, peeled and pressed through a garlic press
  • 1/8 teaspoon fresh ground black pepper

Directions:
Pour olive oil into a dipping dish. Add chopped basil leaves, crushed garlic and ground pepper.  Whisk together evenly. Serve with fresh baked warm Italian bread. Use quality ingredients for best results, especially extra virgin olive oil, fresh basil and garlic. Add additional garlic for those who are garlic lovers.

Oil Dipping with Italian Bread

Ingredients

  • 2 Tablespoons Cruets Gourmet Italian Bread Dipping Herbs and Spices
  • Grated Parmesan cheese, to taste
  • 4 tablespoons extra virgin olive oil

Directions
Place 2 T, Cruets Gourmet Italian Bread Dipping Herbs and Spices in dipping dish. Add water to cover the herbs. Let stand for 10 minutes. Drain Herbs. Pour olive oil over spices to cover. Stir to blend. Sprinkle grated Parmesan cheese over the herbs and spices. Serve as a dipping sauce with your favorite crusty bread. Makes 2 servings

Variation: add a drizzle of aged balsamic vinegar, add small torn pieces of fresh basil leaves

Bread Dipping Appetizer

Thursday, February 21st, 2008 9:40pm

Italian Bread Dipping Oil With Gourmet Dipping Dishes

Makes 18-20 servings

1/4 cup aged balsamic vinegar, Italian Masserie Balsamic Vinegar
3/4 cup extra virgin olive oil, use Italian or Spanish olive oil
Parmesan cheese, freshly grated. Try to find a Parmigiano-Reggiano from Italy
1/4 cup grated Asiago cheese
3 cloves of fresh garlic, pressed through a garlic press
A pinch of fresh ground peppercorns, black, white, red (optional)
1 loaf Italian bread
Assorted appetizer crackers

Grate the Asaigo cheese. Add in a mixing bowl all ingredients except Balsamic Vinegar. Add Parmigiano cheese, and grated Asaigo cheese as well. Mix with a fork. Last, drizzle balsamic vinegar over the dip and apply to bread or crackers. Garnish with a dash of fresh ground pepper if desired

 

Bread Dipping Companion, Roasted Garlic Cloves With Olive Oil

Thursday, February 21st, 2008 4:35pm

 

 

 

 

 

 

 

 

 

Roasted Garlic Cloves Recipe

 

Ingredients:

  • 1 head garlic
  • 1 teaspoon extra virgin olive oil

Method:

Preheat the oven to 375F. Remove excess paper peeling from the head of garlic, but leave the garlic head intact. Cut the top (the pointed end) off the head of garlic. Place the head of garlic on a square piece of foil large enough to wrap the garlic in, for easy cleanup.  Drizzle extra virgin olive oil over the garlic cloves. Wrap the garlic head until completely enclosed within the foil. Bake in a preheated oven at 375 for about 40 minutes, until the garlic is completely soft and lightly browned. Allow to cool just enough to handle the garlic.

To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Roasted garlic is a great spread on lightly toasted pieces of Italian bread or baguette. Offer the roasted cloves in one small dish and a high-quality extra virgin olive oil in another. Diner guests can dip the bread in olive oil, then spread a roasted clove of garlic on it. You can also add roasted garlic cloves to whipped or mashed potatoes for garlic mashed potatoes.

Easy Bread Dip Recipe With Herbs And Spices Served With Bread Dipping Dishes

Saturday, March 01st, 2008 5:50pm

Here is a quick, easy, and healthy recipes with dried herbs and spices and dipping dishes for olive oil bread dipping:

  • ¼ teaspoon of each of the following:
    oregano, basil, sun-dried tomatoes
  • ½ cup of Spanish extra virgin olive oil
    Ground black pepper to season
  • 1 loaf of either Ciabatta, Focaccia or French baguette, sliced on the diagonal, about 1” thick 

Method:

Rehydrate the herbs and sundried tomatoes by covering with water for 20 minutes. When the herbs and tomatoes are drained add to you extra virgin oil and add a touch of black pepper to taste. The dip recipe is complete and can be served in individual portions for each guest or in one bowl to share.

 

Italian Bread Dipping

Thursday, February 21st, 2008 9:37pm

Italian cooking can be described in an uncomplicated description as; ‘a love of simple foods prepared with care, and with fresh baked bread of course.’ Italian cuisine combines basic ingredients in a delicious way which features fresh fruits, vegetables, poultry, fish, pasta, breads and spices, together with olive oil.

Italian culinary traditions were developed as the building blocks of the Mediterranean cuisine, some refer to it as the Mediterranean Diet, but it is much more than a fad, it’s a way of life in Italy. Olive oil is an integral part of Italian cooking. Olive oil is always present on the table and is added to soups, sauces, pastas, and is drizzled from an olive oil cruet over vegetables and salads. Extra virgin olive oil is served as a dip with fresh bread and balsamic vinegar.

Bread is considered as a fundamental in the Italian cuisine. It may appear as the most simple, but it is an important component of Italian food and cooking. Bread is in the midst of every meal. Italian bread is used in a variety of ways, bread dipped in fresh herbs and spices, drizzled with extra virgin olive oil, bread for stuffing, bread for bread crumbs, or toasted bread for garlic and foccacia bread.

A long baguette with sesame seeds dusted over the top is regarded as a French Loaf. It is one of many favorite Italian breads. In Sicily the round panelle bread has a real brick oven taste to it as is also favored. It can be hard and crusty on the outside, but firm but soft on the inside, ideal for soups and oil dipping.

There is something unmistakably delicious about fresh bread dipped in extra virgin olive oil and spices. It is a great snack and appetizer. Place a bit of effort in selecting a quality fresh baked bread. A Supermarket “Italian Bread” that is white and, spongy soft, is neither appetizing or a good representation of what real bread should be. Some bakeries will offer fresh baked bread from authentic Old Country recipes. Of course, it’s all a personal preference and there are many types of specialty bread to choose from, such as Baguette, French, Panelle, Ciabata, or the Tuscan bread. 

bread dipping, Italian bread dipping

 

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Italian Fillet Of Beef Recipe With Pepper Sauce And Spanish Extra Virgin Olive Oil Bread Dipping On The Side

Wednesday, October 08th, 2014 5:09pm

A really good side treat to go with this Gourmet Italian Recipe would be slices of fresh, crusty Italian bread. Any crusty loaf could be suffice, but if you want the true experience, an Italian crusty bread loaf is ideal. Simply slice the bread up and pour the olive oil in a bread dipping dish. Dip your bread in the olive oil dipping dish with the olive oil instead of the butter. The results are a very good taste.

• Two tablespoons Spanish extra virgin olive oil
• Three pounds fillet of beef, cut into one half inch slices
• One and one half pounds tomatoes
• One and one half teaspoons salt
• One clove garlic, minced
• One half cup thinly sliced onions
• One quarter teaspoon freshly ground black pepper
• Six red or green peppers, cut in one half inch slices
• Two tablespoons butter

Chop the tomatoes into small chunks, then pour the olive oil in a saucepan. Add the onions and cook for ten minutes while to stir them until done. Turn to low heat and add the tomatoes. Let cook for another ten minutes before adding the garlic, peppers, and salt and pepper. Keep on low heat and cook for twenty more minutes. Take out another pan and put the butter in. Turn to high heat and once the butter is melted, add the fillets and turn every three minutes once each side is browned. Take the sauce that you already made from the other pan and pour over the meat, then cook altogether for another two minutes or less, depending on how much you want your meat done. Serves seven.

Olive Oil Bread Dipping With Italian Fish Stew

Friday, October 03rd, 2014 5:00pm

  • Three pounds assorted types of fish
  • One third cup extra virgin olive oil
  • One and one half teaspoons salt
  • One half teaspoon black pepper
  • One half teaspoon crushed bay leaves
  • One cup chopped onions
  • One clove garlic
  • Two tablespoons tomato paste
  • One cup dry white wine
  • Two cups boiling water

 

Mince the garlic. Slice the fish into eight inch strips and then wash well and dry. Heat the oil in a frying pan and then place the fish in until they begin to brown. Add the bay leaves, and season with salt and pepper to taste. Keep over on low heat for fifteen minutes turning all the pieces once at the seven minute mark. Carefully take the fish out of the pan and cover in foil to keep warm. Add the rest of the olive oil and add the onions and sauté for ten minutes. Place in the white wine, then the garlic, and tomato paste. Add the two cups boiling water last and cook together for twenty three minutes. Put the fish back in on top of the stew ingredients and cook together for another ten minutes. Add additional seasoning as needed and then serve in deep plates with bread and olive oil for bread dipping.

Serves seven or less.

Extra Virgin Olive Oil Appetizers With Peppers And Italian Olives

Thursday, September 25th, 2014 8:20pm

STUFFED PEPPERS

• Six green peppers
• One half cup milk
• One half cup peeled chopped tomatoes
• One half teaspoon freshly ground black pepper
• One half teaspoon salt
• One quarter cup extra virgin olive oil
• Seven oz can tuna fish chunks in water
• Three quarter cup sliced black olives
• Two slices white bread

Cut the crust edges off of the bread slices. Soak the bread in the milk for ten minutes, and then empty out the milk and mash the bread until smooth. Remove the seeds from the peppers and then drain and flake the tuna fish. Add the tuna with the bread and mix while adding the olives, salt, pepper, and tomatoes. Stuff the peppers with the tuna and then place the peppers on an oiled baking dish. Sprinkle the peppers with the extra virgin olive oil. Cover the dish and bake in a 350 degree oven for 45 minutes. You can serve either warm or cold.

 

PEPPERS AND OLIVES

• One and one half cups Italian olives
• One half cup extra virgin olive oil
• One half teaspoon sea salt
• Six anchovy fillets
• Six green peppers
• Two cloves peeled garlic

Dice the garlic cloves and then chop the anchovies. Broil the peppers as close to the heat as possible, until the skins turn black. Rub off the skins and then cut the peppers into narrow strips, and throw away the seeds and fibers. Sprinkle with the salt. Heat the oil in a skillet and then add and sauté the peppers two minutes. Mix in the olives, garlic and anchovies; cook for another two minutes. Serve warm.

Spinach Parmesan Frittata With Olive Oil

Monday, June 02nd, 2014 12:47pm

A frittata is similar to an omelet, but more like a Spanish tortilla, because it is served flat and not rolled. It is also made with ingredients at room temperature and cooked very slowly over low heat, and then it is placed under the broiler until it is hard. The more fresher the spinach is, the better. When sliced into thin wedges, or used as a sandwich filling, this frittata always cooled to room temperature before eating makes perfect snack, luncheon, or picnic fare.

 

  • Fine sea salt and freshly ground black pepper to taste
  •  Three oz fresh spinach leaves, washed and finely sliced
  • Six eggs
  • Freshly grated nutmeg to taste
  • Four oz freshly grated, Italian cheese
  • One tbs extra virgin olive oil

 

 

1. Preheat the oven broiler.

2. Crack the eggs into a large bowl and beat lightly with a fork. Add the spinach, pepper and salt, and nutmeg, as well as only half of the cheese, and lightly stir to combine the ingredients.

3. In a nine inch ovenproof omelet pan or skillet, heat the oil over moderate heat, swirling the pan to coat the bottom and sides evenly. When the oil is hot but not smoking, add the frittata mixture. Reduce the heat to low and cook slowly, stirring the top two-thirds of the mixture (leaving the bottom part to set, so it doesn’t stick) until the eggs have formed small curds and the frittata is brown on the bottom and almost firm in the center, about four minutes. The top should still be very soft. With a spatula, lightly loosen the frittata from the edges of the pan, to prevent sticking later on. Sprinkle with the remaining cheese.

4. Transfer the pan to the broiler, placing it about five inches from the heat, so that the frittata cooks without burning. Broil until the frittata browns lightly on top and becomes puffy and firm, about two minutes. (Watch carefully: A minute can make the difference between a golden-brown frittata and one that’s overcooked.) Remove the frittata from the broiler and let cool in the pan for two minutes. Place a large flat plate over the top of the pan and invert the frittata onto it. Let the frittata cool to room temperature.

5. To serve, cut into wedges and serve with a salad or as a sandwich filling.

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