Description
This Bread Dipping Oil is an elevated take on one of my favorite appetizers! It starts with an olive oil and balsamic base. Then, I add herbs, roasted red peppers, olives, and plenty of cheese for tons of extra flavor and texture. Paired with a loaf of crusty bread, it’s such an easy app to serve when hosting!
Ingredients
Units
Scale
- 1/2 cup olive oil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- pinch of crushed red pepper flakes
- generous sprinkle of kosher salt
- fresh cracked black pepper
- 1-2 cloves garlic, grated
- 3 tablespoons balsamic vinegar
- 1/2 cup castelvetrano olives, torn
- 1/3 cup roasted red pepper strips, drained and roughly chopped
- 1/2 cup mozzarella pearls, torn
- freshly grated parmesan cheese, to taste
- 1/4 cup chopped fresh basil
Instructions
- Add the olive oil, dried rosemary, dried oregano, crushed red pepper flakes, salt, pepper, and garlic to a small mixing bowl and whisk until well combined.
- Pour the olive oil onto a shallow serving dish.
- Next, add the balsamic vinegar to the olive oil.
- Now add all the toppings! Sprinkle the olives, roasted red pepper, and mozzarella pearls evenly over the oil and vinegar mixture.
- Finish the dip with grated parmesan and fresh basil. Serve with warm crusty bread and enjoy!
Notes
If you happen to have leftover dipping oil, transfer it to an airtight container and store it in the fridge for up to 4 days.
