Bread Dipping Appetizer

Bread Dipping Appetizer

Archive for the Category 'Bread appetizer'

Bread Dipping Recipes

Monday, March 06th, 2017

Bread Dipping Recipes in oil was originally considered more of an Italian custom

than regular restaurant fare. As “eating out” became the norm,

Gourmet Gifts

“signature breads” became a rage with examples such as hot cross buns to Red Lobster biscuits. As it turns out dipping bread in olive oil violates the Italian Food Rule. Over the last 100 years the custom of bread dipping in olive oil, balsamic vinegar and herbs has developed right here as an American custom not held and coveted by any ethnic group but practiced by most gourmet restaurants in every region of the land.

Dipping bread in Olive Oil and balsamic vinegar became an American tradition.

It didn’t take long to transition into a threesome by adding herbs and spices.
To complete this gourmet appetizer, bread dipping dishes were developed to highlight this accoutrement. Although parts of this appetizer may have originating from Tuscany, this culinary delight is a world presentation now, with many nations claiming the origin. In any event this appetizer brings friends and family together to enjoy fresh toasted bread dipped in Olive Oil, balsamic vinegar and Herbs & Spices. By adding a dash of crushed red pepper flakes, chopped fresh basil, or freshly grated Parmesan cheese, you can tune you appetizer just for your specific guest.

Set your table with old world charm by using quality American made stoneware bread dipping dishes,

Each of these components make a luxury gourmet gift, but together make a culinary statement that will be long remembered by the recipient. The gourmet dipping dish gift set is a unique kitchen gift that accentuates style at the table for any meal or party.

Extra Virgin Olive Oil Appetizers With Peppers And Italian Olives

Thursday, September 25th, 2014

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.

Olive Oil Bread Dipping With Olive Bread Rings And Olive Oil

Monday, January 20th, 2014

Olive oil bread dipping is becoming more and more popular. Bread dipping dishes were designed to dip bread in olive oil for a unique healthy appetizer.

  • Four cups all purpose flour
  • One half cup lukewarm water
  • One half teaspoon sea salt
  • One tablespoon fresh or one and one half teaspoon active dry yeast
  • Three quarter Gaeta Mediterranean olives
  • Three tablespoons extra virgin olive oil
  • Two thirds cup water

Fill a small bowl with the warm water. Then gently pour the yeast in and let it soak for five minutes and then stir well until dissolved. Take out another mixing bowl and combine the flour. Add the salt and then pour the yeast mixture in the flour bowl. Add water and stir until soft dough. Pour out on a flat work surface that is powdered with flour and knead the dough for ten minutes. Roll the dough into a ball and pour olive oil in a bowl and place the dough in it, saturating it. Cover with plastic and let it sit for one and a half hours.

Preheat the oven to 450 degrees and punch down the dough. Spread the dough out into a thick square shape on a flat surface and then cover with plastic. Keep covered for ten minutes and then remove the plastic and roll out in to a 20 inch by 8 inch rectangle. Sprinkle olives in the dough and then roll the dough up. Place the dough on an oiled baking sheet and meet the two ends of the dough together and seal, forming a ring. Cover again with plastic and let sit for 30 minutes so that it becomes soft and moist. Bake for 35 minutes and then let cool for 20 minutes. Serve with olive oil dipping dishes and dip in olive oil.

Olive Oil And Tomato Bread Dip Recipe

Wednesday, January 01st, 2014

In most of Olive oil producing countries such as Spain, Olive oil mixed with paprika, tomatoes, garlic, or olives was used on bread instead of butter.

Recipe For Bread, Olive Oil, And Tomato Bread Dip

One crusty loaf of flavored bread
Extra virgin olive oil
Two juicy ripe tomatoes
Two garlic cloves
Four slices of cured ham

Peel and mash the cloves of garlic. Slice the loaf into 8 pieces over one inch thick and toast both sides of the slices. Rub the slices with garlic. Rinse the tomatoes, then slice them in half and use to wipe the bread. Layer the ham slices on the bread. Drizzle olive oil in a dipping dish and use to dip the bread in.

Olive Oil in the Meditterranean Diet

Saturday, February 21st, 2009

The Mediterranean Diet’s Most Important Ingredient: Olive Oil

When we talk about the Mediterranean Diet, we are not speaking about a specific set or rules for a diet, instead we are talking about habits that have been adhered to that have been linked to the reduction in heart disease, mortality rates and cancer.

Health professionals are in agreement that the diet of those living in the Mediterranean have much healthier eating habits than those living in America and Northern Europe. They consume much larger quantities of things like vegetables, legumes, fruits, grains, nuts and of course, olive oil. Quality olive oil is loaded with antioxidants and monounsaturated fats. When adding an olive oil to your regular diet, look for brands such as Kalamata Extra Virgin Olive Oil, made in the Kalamata region of Greece, as it not only aids in your health, it will also give a flavor boost to you food!

Here is a quick dish that defines the wonderful flavors of the Mediterranean Diet:

Bruschetta with Tomato, Garlic stuffed Olives and Arugula

1 loaf bread, Ciabatta
¼ C olive oil, extra-virgin
2 C vine-ripe tomatoes, peeled and chopped
One half jar Iliada green, garlic stuffed olives, roughly chopped
Sea salt (to taste)
Black Pepper, fresh ground (to taste)
One bag baby arugula leaves (make sure you wash them)
Fresh basil, shredded and torn

Set oven to 350 degrees and allow to reach temperature. Take loaf of bread and cut into 2” thick slices. Lightly coat bread with olive oil. Place bread on baking tray and put into oven, cook for about eight minutes until you see that it has turned slightly brown around the edges. Combine all ingredients except arugula. When ready to serve, add arugula and combine.

Spread tomato mixture evenly across slices of bread and basil as garnish.. Serves 6

Makes an excellent appetizer for pasta and soups.

 

Bruschetta from Italy

Friday, October 03rd, 2008

Italian bruschetta
Serves four

Although authentic Italian bruschetta is grilled over a wood fire, a stove top grill, ridged cast iron skillet or toaster oven also work well and are more practical for most of us.

Ingredients:
½ loaf crusty bread, like Italian sourdough
4 large garlic cloves which have been peeled and put through a garlic press
½ cup extra virgin olive oil
Coarse sea salt and fresh ground black pepper, to taste

Take ¾ inch slices of bread, cut diagonally, and grill until both sides are brown. Remove from grill, spread pressed garlic on each slice and drizzle with olive oil. Arange on a serving platter then sprinkle with sea salt and pepper. Serve immediately with additional olive oil on the side, or with olive oil and balsamic vinegar in a dipping bowl on the side.
[tag] Italian bruschetta [/tag]

Italian Panzanella with Balsamic Vinegar

Tuesday, July 01st, 2008

Italian Panzanella

Panzanella is a bread topping designed to use leftover bread. It is often used with red wine vinegar. This recipe uses aceto balsamico gran reserva.

This preparation works well with fresh bread cut in three quarters of an inch in thickness. It is also best to toast fresh bread before using.

Ingredients:
One half loaf of day old Italian bread cut into 1/2″ cubes
two red ripe tomatoes, remove seeds, dice into half-inch pieces
one cucumber, peeled, and chopped into half-inch chunks
three cloves garlic, peeled and pressed through a garlic press
one half cup chopped red onion
one half cup chopped green bell pepper
1 cup fresh basil leaves, chopped
three sprigs of fresh basil, to use for garnish
one third cup extra-virgin olive oil
one quarter cup Grand Reserva Modena balsamic vinegar
one pinch of sea salt and fresh ground black pepper

Method:
In a medium mixing bowl, add cubed bread, onions, bell pepper, cucumber, and tomatoes. Place garlic cloves, chopped basil, and balsamic vinegar in a blender and process until smooth. Leave the blender running, and slowly drizzle in the extra-virgin olive oil. Add salt and pepper to taste.

Toast the bread if you are using fresh bread. Combine the bread and vegetable mixture with the puréed dressing and garnish with sprigs of basil. Serve immediately. Should make about six servings

[tag] panzanella recipe, bread appetizer, panzanella with balsamic[/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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