Bread Dipping Appetizer

Bread Dipping Appetizer

Archive for April, 2008

Select quality Olive Oil

Thursday, April 10th, 2008

Olive Oil selection

All gourmet preparation is only as good as the ingredients used. Keep in mind a good bread dipping mix requires quality olive oil.

Olive oils can be classified in much the same way as wine, with various types of body, thickness, richness and color. Selecting the right olive oil is much like selecting the right wine to accompany an evening’s main course – the right wine for the right dish. The olive oil you choose should be representative of you; it should not only complement the food you serve, it should say something about your personality and the type of person you are. Some of the best types of olive oil are listed below.

Extra Virgin: This type of olive oil is the best and most expensive, and has been through the least processing. It is obtained from the first pressing of olives, and is rich and thick, with a peppery tang.

Virgin: Virgin olive oil is obtained from olives that have been pressed twice. This type of olive oil is particularly suited for cooking purposes.

Pure: This form of olive oil is obtained by first pressing olives to obtain the oil, then filtering and refining the oil. Extra light pure olive oils are obtained after extensive processing and retain only a mild flavor. Organic pure olive oils are typically light with less structure and flavor.

[tag] select quality olive oil[/tag]


Italian Bruschetta Crostini, One Of Many Fine Italian Recipes

Friday, April 04th, 2008

Bruschetta Crostini

Bruschetta is more than Italian bread garnished with chopped tomatoes. The word bruschetta literally means to refer to a bare slice of toasted Italian bread which has been rubbed with garlic and drizzled with extra-virgin olive oil. Crostini usually referrs to small pieces of toast garnished with diced tomatoes, pesto sauce, cheese, and mushrooms, and/or any of numerous other topping possibilities. Depending on the application, crostini and bruschetta are almost interchangeable.

Italian Bruschetta

  • One loaf French baguette, cut into half-inch slices
  • One half cup garlic infused olive oil
  • Two cloves garlic peeled and roasted
  • Four red ripe tomatoes diced into small pieces
  • One half cup extra-virgin olive oil
  • One half cup chopped basil leaves

Alternative additions can be: grated mozzarella cheese, sliced Kalamata olives, sliced mushrooms, or an olive paste or spread.

Preheat the oven to 375°. Arrange bread slices in a single layer over a large baking sheet. Drizzle bread slices with garlic olive oil or rub the slices with roasted garlic cloves. Drizzle well with olive oil. Place baking sheet in the oven and toast bread until slightly brown. Depending upon your oven, turn the bread slices over in about 2 1/2 minutes. Brown both sides, but be careful not to burn the toasted bread slices.

Place the chopped tomatoes with the basil leaves in a medium mixing bowl. Add garlic olive oil and toss until well blended. Use about a spoonful of the tomato mixture on each bruschetta toasted bread slice. After all bread slices have topping applied, return the baking sheet to the oven and heat for about one minute. If you’re using any of the alternative toppings be sure to sprinkle these on top of the bread slices before reheating in the oven. Serve hot. 



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