Dip Bread Appetizers

Dip Bread Appetizers

Archive for the Category 'Herbs and Spices for bread dip'

Spice up your bread dipping

Thursday, March 20th, 2008

You can make your bread dipping really interesting by adding a whole array of different ingredients. You might like it to be a little more spicy and exciting and choose some pesto, balsamic vinegar, spices of black pepper to add extra flavor. With bread dipping you can use your imagination and whatever are your preferences can be added and its fun to try interesting combinations. Add your ingredients to the oil and let them infuse by leaving your blend sit for around a quarter of an hour and the overall flavor will be more intense.

An easier faster way to enhance the flavor of your oil is to prepare your bread dipping sauce the usual way and add your choice of herbs, spices etc. To speed up the process place in the microwave for a few seconds. This will allow the flavors of you ingredients to permeate the oil and has the same effect as if you had let the mixture stand for 15 minutes. This method is perfect for those occasions when you are making your dip from scratch. However, never compromise on the type of oil that you use for your bread dipping dish as an inferior quality or different kind of olive oil will not be suitable, and you will find that the end result is quite inferior.

When you have decided which ingredients to incorporate into your dipping sauce recipes you can prepare batches of them in advance. These can then be stored in a cupboard or pantry or they can be displayed decoratively in your kitchen if decanted into cruet sets. The benefit of having pre-made dipping sauces is that they are always available for you to use for a multitude of recipes and dishes. You can dress salads and vegetables, drizzle over pasta marinade meat, or simply use for bread dipping.

The convenience of bread dipping sauces is that you can prepare a snack or appetizer at very short notice. There are always occasions when visitors suddenly turn up, or your family is looking for something quick to eat to satisfy them. You could always have some fresh vegetables prepared in the refrigerator ready to be served with your dipping oil or simply slice or cube some bread and serve with your dipping oil as a fast snack for your children or if having guests, an appetizer that can be prepared in minutes.

[tag] bread dip, dip bread, dipping oil[/tag]


Valentine’s Day Cooking Gifts

Tuesday, January 17th, 2017

Don’t think you have to stick with the dinner and a movie rut this Valentine’s Day

there are options and different date ideas that will make this Valentine’s Day date memorable!

Gourmet Gifts


Cute and romantic Valentine’s Day ideas can include;

Cook a romantic meal at home, a spa day, Find a wine tasting winery nearby, or just visit the park for a walk or picnic . Get a card and a gift and that is where this story begins.

We all want to present a gift that doesn’t look like a last minute choice from Target or Wal-Mart,

We want special…

Read the rest of this original post 1-15-17 here.

Find gourmet gifts for all occasions here.

The Taste of Olives

Thursday, April 10th, 2008

While the taste of olives may take some getting used to, once you have acquired a taste for olives, it quickly becomes something that you always have close at hand in the kitchen.

Olives have a long history and have been consumed by humans for more than 5000 years, starting in Crete. Since then, people in Egypt, Greece, the Mediterranean and Palestine have quickly become involved in the cultivation of olives.

There are many references to olives in ancient history, including mentions in the Bible, depictions in Egyptian art and appearances in Greek mythology. For ages olives have been a source of food, fuel, and medicine for countless civilizations, and even the olive tree has found use in the form of lumber material.

The olive also symbolizes wisdom and peace; a dove with an olive branch in its beak is a universal symbol of peace. Since 3000 BC, people have produced and consumed olive oil. Freshly picked olives cannot be eaten without first being processed, as their skin contains a chemical known as oleuropein, which gives it a bitter  taste.

There are various methods of processing olives, and these methods differ according to the type of olive, region and the desired final taste, texture and color. Olives are harvested in the fall, and some are picked while still unripe and green in color, while others are picked only when fully ripe and have turned black in color.

Not all black olives are black when they were harvested, however, and certain methods of processing olives involve exposing green, unripe olives to the air, which darkens their skin color through oxidation. The final color of olive oil is not only determined by the color of the olives used to produce it, but is also determined by the methods used to process it, which may include fermentation or curing the olives in oil, brine, salt, or water.

Through processing, olives may become purple, black, brown, red, or yellow in color and the texture of their skin may also change, becoming either shriveled and wrinkled or smooth and shiny. Olive oil is produced and has been used for many centuries for health and cooking. Present day cooking has leaned more towards healthy food and olive oil is one of the main ingredients.

Kalamata, Nyon, Cerignola, Nicoise, Sevillano, Picholine, and Manzanilla are some of the many types of olive that are available. Besides variations in size, color and texture, olive flavors also differ widely, ranging from sour to smoky, bitter to acidic.

Olives can often be found in the pitted form as well. Spain, Greece, Turkey, Italy, and Morocco number among the main producers of olives today. Olives, which contain vitamin E, flavonoids, poluphenols, and monounsaturated fats, are generally considered to be a healthy form of food, and also possess anti-inflammatory properties. They also provide protection against heart related diseases and are good for the health of the gastrointestinal tract.


Bruschetta with Roasted Peppers

Wednesday, March 19th, 2008

Bruschetta with Roasted Peppers

4 yellow peppers
4 red peppers
sea salt
ground black pepper
2 peeled cloves garlic, minced
1/2 bunch basil, minced
1/2 cup extra-virgin olive oil
1 loaf day-old Italian cornmeal bread cut into 1/2 inch slices
1 lb. mild goat cheese

Roast the peppers on a grill or under the broiler stirring occasionally until charred on all sides: While the peppers are hot, peel the skins and remove the seeds. Cut the peppers into strips and combine with salt, basil, garlic, and olive oil. Top the cornmeal bread with the roasted peppers and drizzle with half of the remaining dressing. Top with the crumbled cheese and then drizzle the rest of the dressing.

Makes about 8 servings

[tag] roasted peppers bruschetta[/tag]


Pa Amb Tomaquet

Wednesday, March 19th, 2008

Pa Amb Tomaquet: Babie’s First Meal

Catalonian bread is the first “table food” given to babies after mother’s milk in Spain. A thick slice of the bread is rubbed with cloves of garlic. Then tomato is cupped in the hand and worn down to the skin by rubbing it across the bread. Then dipped in olive oil and fed to baby. This is a simple yet delicious recipe that remains a part of the diet for the life of Spaniards.

Pa Amb Tomaquet, literally translated as “bread with tomato”, is served in Catalonian restaurants with various meats, fish or vegetables. Tomato, garlic, olive oil and salt are usually pre-made to allow the flavors to blend together. Pa Amb Tomaquet can be topped with olives or anchovies depending on the recipe.

[tag] Pa Amb Tomaquet[/tag]


Apulian Bruschetta

Wednesday, March 19th, 2008

Italian Apulian Bruschetta

1 Round loaf Italian bread sliced in half
30 cherry tomatoes sliced in half
sea salt
12 leaves basil
1/2 cup extra-virgin olive oil

After preheating the oven to 350 degrees, bake the bread for 20 minutes until golden brown being careful not to burn it. Remove the bread from the oven and allow to cool. Toss the tomatoes with salt, basil, and olive oil. Place the tomatoes over the bread and drizzle with the remaining dressing.

Serve immediately.

[tag] Apulian Bruschetta[/tag]


Parmesan Asiago Bread Topping

Tuesday, March 18th, 2008

Parmesan Asiago Spread
Makes 12 servings

3/4 cup garlic-infused balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano Parmesan cheese
1/4 cup grated asiago cheese
12 slices Italian bread about 3/4 inch thick

Combine garlic-infused balsamic vinegar and extra virgin olive oil on a plate with a lip. Add parmesan cheese and asaigo cheese. Mix with a fork. Spread mixture onto slices of Italian bread and place in broiler for 2 minutes.

Can also be used as dip for bread or crackers.

[tag] Parmesan Asiago Spread[/tag]


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