Olive Oil and Balsamic Vinegar Dipping for Bread

deb baldwin Recipe

By deb baldwin messinthekitchen

I went to Oregon to visit my daughter and I got to taste a new treat. My daughter had a bottle of oil and vinegar. She poured it into a small plate and we had slices of crusty french bread that we dipped into the sauce and ate the bread. Boy, was this good. We almost polished off the bottle of oil/vinegar and the whole loaf of bread.
I also got to go into a specialty store in Eugene, Oregon.
They had every kind of olive oil you could think of, and also every different type of Balsamic vinegar, too.
It was kind of like a wine tasting. They would pour a dab of the olive oil and vinegar into these little cups. Then you could sip the mixture. I got to taste a lot of different flavors.

I found this recipe on the internet and tried it out. It is so good. It is a little different than what I tasted, but they all taste so good.

Food.com/81891HeyJude


Recipe Rating:
 1 Rating
Serves:
2 cups
Prep Time:
Cooking Method:
No-Cook or Other

Ingredients

1 c
extra virgin olive oil
1/2 c
balsamic vinegar
1/2 c
parmesan cheese, grated
1 1/2 Tbsp
dried basil ( i used italian seasoning)
1/2 tsp
salt
1/2 tsp
pepper
4-5 clove
garlic, minced (i used 1 tbs minced garlic)
crusty french bread
Janet Tharpe

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Directions Step-By-Step

1
In a 2 cup, glass measuring cup, combine oil, vinegar, cheese, seasoning and garlic.
Stir.
Pour into a container with a lid.
Shake to blend ingredients.
2
Pour mixture into small, shallow bowls or rimmed plates.
Slice bread and dip into oil to eat.

"This is a versatile recipe, adjust the herbs and spices to your taste. This can be kept in the refrigerator for about a month. Bring to room temperature and stir before serving."

About this Recipe

Course/Dish: Other Appetizers, Dips
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American