Friday, 15 April 2011

Spicy Parmesan Bread Dipper

Things have been booming around here in the past few days. Not only did I join Food Buzz to increase the 'buzz' around my blog but I also started a Twitter account and boy has my wee little blog seen a lot of action! Woo hoo! Thanks to all who have taken the time to pop by and see what I'm all about. I have a Twitter button on the right-hand side of the blog. Follow me on Twitter to get all my updates right away!

As promised, here is the recipe for the Spicy Bread Dipper that I made to accompany my Crusty Rosemary Bread the other day. I can't think of many things better than sopping up this tangy dipper with 'warm from the oven/bread maker' bread! Heaven!

Note: Usually you allow the dipper to sit in the fridge for 8 hours (or overnight) but the first night we had this bread I made this dipper only a few minutes before supper was ready. Kind of a spur of the moment thing so this dipper sat about .... 8 minutes. Yup. Still tasted reallllly good!

Spicy Parmesan Bread Dipper
From: The Baking Bookworm
Inspired By: ("Spicy Oil & Vinegar Bread Dipper")

1/2 cup extra-virgin olive oil (or grapeseed oil)
1/3 cup balsamic vinegar
2 garlic cloves, minced
2 1/4 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
3/4 tsp red pepper flakes
3 tbsp fresh Parmesan cheese, finely grated (use a microplaner for best results)

Combine all ingredients in a small bowl. Allow flavours to blend for 8 hours (or overnight) in the fridge. Serve with warm, crusty bread.

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