Dip Bread Appetizers

Dip Bread Appetizers

Archive for the Category 'Bread Dipping appetizers'

Dip Bread, a traditional appetizer

Friday, February 08th, 2008

dip breadDip bread in extra virgin Olive Oil, fresh ground herbs and spices, or Modena balsamico, is an old country tradition and culinary art. Bread dipping has its origin from Europe, primarily the Mediterranean region. Italy and Greece have made it very popular because it is a simple, yet flavorful gourmet taste experience.

When hosting a family get-together, what is more boring than crackers and cheese for party appetizers? Sliced celery sticks and cubed cheese is not the most popular appetizer either. Consider fresh sliced, toasted, Italian bread with amazing, robust, bread dipping herbs and spices as an appetizer.

Turn the purchase of a fresh baked baguette loaf of bread into gourmet hors dourves. Begin with a special blend of Italian spices, then dress with gourmet extra virgin olive oil, and you have a savory appetizer that will be raved about by your guests.

A good bread dipping seasoning is extremely versatile. It can be used to garnish salads and pasta dressings, or sprinkle over steamed vegetables, roasts and chicken while cooking. The rich Italian flavors also make an outstanding addition to any marinade for beef and poultry.

Bread dipping can be made from scratch using flavored oils, added herbs and spices and quality olive oil and balsamic vinegar. One key to a good bread dipping recipe is re-hydrating the spice mixture. This is done by adding enough water to barely cover the spices in a shallow dish and allowing to stand for at least 15 minutes. Drain excess water off and add olive oil. The re-hydration will bring out the flavors of the spices as if they were freshly diced on your cutting board. Depending on your taste other condiments such as lemon juice, cracked pepper, grated parmesan can be added for additional flavor.

A bread dip appetizer will be as good as the olive oil that you select to add to it. It is recommended to purchase a quality extra virgin olive oil with balsamic vinegar as a variation. Gourmet olive oil adds an exquisite flavor to your bread dip mixture, especially when combined with fresh baked foccacia, baguette, or sourdough bread.

Fine oil and vinegar contribute an exquisite taste to fresh sliced bread. Both can be offered on the table in the same bread dipping dish. Balsamic vinegar will pool in the olive oil adding an artistic flair to the oil and vinegar presentation especially if you use a stylish American Porcelain Bread Dipping Dish. Prepare the bread by slicing the loaf at an angle along the loaf. These slices can be halved and offered on an hors dourves platter, along side bread dipping dishes.

A bread dipping recipe is quick and easy to prepare, and for a party it saves time and energy. Bread dipping is healthy and flavorsome, a unique taste experience, and one of the finer aspects of the Old World cuisine. 

[tag]dip bread, bread dip appetizer, bread dipping recipe[/tag]

Bread Dipping Recipe With Gourmet Spanish Extra Virgin Olive Oil

Friday, February 15th, 2008

Quick and easy bread dip recipe

Ingredients:

  • ¼ teaspoon fresh ground dried oregano
  • ¼ teaspoon fresh ground dried basil
  • ¼ teaspoon fresh ground sun-dried tomatoes
  • ¼ cup Spanish Extra Virgin Olive Oil
  • A dash of fresh ground black pepper
  • 1 loaf of French baguette or an Italian flat bread, fresh from the bakery

Directions:
Slice bread into about 1 inch thick slices. Place dried herbs and sun dried tomatoes in a flat dipping dish. Add water to cover spices. Allow to soak for about 20 minutes. Drain any excess water from the dish. Add Olive Oil. Sprinkle fresh ground black pepper over the top. Use the sliced bread to dip into the herbed olive oil mixture. Some hosts will make several portions and serve in individual dipping dish for each guest at the table. 

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]

 

Bread Appetizer Bruschetta

Saturday, February 21st, 2009

Tuscan Cooking and Bruschetta

When the great Italian Cook Marcella Hazan was talking about the practice of toasting bread that had been soaked with freshly pressed olive oil, flavoring it with the smoke and the spicy elements of the new oil, he claimed it to “probably as old as Rome itself.” He traced the origins of bruschetta to the Latin “bruscare” which translates to “toast over the coals.”

The Tuscans have some issues with this though as they claim that is a recipe of Etruscan, you guessed it, meaning it originated in Tuscany. Wherever it originated, it is still one of the easiest traditional Italian dishes to make. The process is quite simple. You rub toasts of break with garlic and let the coarseness of the bread open of the flavor, then soak the bread with olive oil and sprinkle it with sea salt.

The addition of things such as tomatoes, anchovies and onions did not arrive until the after the 16th century. That being the case, most traditional Italians will dismiss this as part of the dish. Furthermore, when the oil is at is freshest, you would not want to cover the rich flavors with anything that would detract from it.

The creation of bruschetta is to bring about the flavors of the freshly harvested oil. When you pour it from the bottle, it flows rich and green, sending out a nose of aromatic herbs and scent of freshly mowed grass that will counter the bite that it creates in the back of your throat. When it is time to harvest, local farmers get the assistance of the whole community to help in raking the trees. They use soft nets to cash the olives as they fall so they will not be damaged.

The best olive oil is the result of pressing within 24 hours of the harvest as the olives begin oxidizing immediately upon their removal from the trees. The scarcest and most fragrant oil has traditionally come from the first pressing. In modern times, there is more oil harvested during the first press because of centrifuges. However, there are still traditional producers that create an “affiorato.” This is an oil that separates from the olive naturally and is hand ladled off.

The taste of olive oil can be affected by many things. If you are in Tuscany, they will claim that the altitude above the sea is what affects the flavor the most. If you go to Lazio, variety is the key to the flavor. If you are looking for a peppery flavored oil, Frantoio is where you need to be while a fruity taste is the characteristic of Caninese and Leccino will produce a sweeter oil. As with wines, ripeness affects the overall flavor as well, if the olives are harvested to early, they will be very harsh, later produces a much milder oil.

Before the popularity of olive oil, the harvesting season was pushed to be as late as possible and then they would let the oil sit over the winter to create a smooth, mild taste. Nowadays, British restaurants are demanding a supply that must be kept up with and harvesting is happening earlier and the oil does not age as it used to. This has created an oil with a bite, tasting of pesto, almost and even a little bit or artichoke.

Bruschetta is not the only dish that has reaped the benefits of this new, fiery oil, dishes such as ribollita, a traditional hearty bean soup that oil is added to, have enjoyed great new flavors. Lest we not forget the traditional Florentine meat dish bistecca, which has never been better as it is soaked in this wonderful new blend of olive oil.

As the weather turns warm, we are treated to a dish or artichokes, radicchio and baby vegetables (pinsimonio) that we can dip in the oil, an ideal finger food. However, nothing will replace  the dish that was meant to appreciate the true flavor of the oil, a simple piece of bread, soaked in olive oil and then toasted over the hot coals.

While most olive oil is not bottled until after Christmas, the harvesting begins in late November. As heat and light affect the flavors of the olive oil, it is an unpasteurised product, the flavors will mellow out as February rolls around. Italy is very strict about its olive oil, they demand that all bottles be fitted with a label stating its expiration date 2 years after its bottling. Of course, there are those that try and get around the law by pushing back their bottling process by as long as a couple of years.

FYI, when you are ordering bruschetta at the local Italian restaurant, it is actually pronounced: bruce-sketta.

[tag] bread appetizer, bruschetta[/tag]

Italian Crostini quick and easy

Saturday, April 05th, 2008

Italian crostini is a round bread toast. The bread is sliced and then toasted in an oven, and often garnished with various different toppings. Crostini is viewed by some as a mild garlic toast. It is an ideal accompaniment to antipasto, salads, and thick soups. It is sometimes served as an hors d’oeuvre for the main course. You can easily make this Italian toast yourself in just a few minutes. It is quick and easy to make, and remarkably
good tasting especially if you use fresh ingredients.

Use a fresh baked French baguette loaf of bread, Italian bread loaf, or even a sourdough fresh baked loaf. Cut the loaf of bread into half inch thick slices. Using a basting brush, brush both sides of each bread slice lightly with extra-virgin olive oil. Preheat the oven to 375°. Use a large baking sheet and arrange bread slices in a single layer. Toast until golden brown. You will need to turn the bread slices over so that they are equally crisp about 2 1/2 to three minutes for each side. Take care not to burn the crostini. While the bread is still warm, rub one side of each slice with baked garlic clove. ( A baked garlic clove has the consistency of a paste). If you don’t want to use baked garlic cloves, you can peel 3 fresh garlic cloves, press them through a garlic press, and saute the pressed garlic for about 2 minutes in a pan on low heat. Use about 2 tablespoons of olive oil to saute the garlic.

There are numerous toppings that you can use depending upon your personal taste. You can use a vegetable peeler and thin slice Parmesan cheese and then drizzle the toast and cheese with a fine quality olive oil. Mushrooms that have been thin sliced and marinated in a vinaigrette dressing can also be used as a topping. Any pickled olives such as Kalamata olives can also be diced and added to a crostini topping. A mixture of diced, red ripe tomatoes, fresh minced basil leaves, and mozzarella cheese are also popular as a crostini topping. Numerous other herbs can also be added fresh rosemary, sea salt, fresh ground black peppercorns also make fine editions.

Any number of mild cheeses can be grated, sprinkled over the toast. Melt the cheese by placing the baking pan back in the oven for a minute or two. Serve while hot.

[tag] crostini, Italian crostini, quick and easy crostini[/tag]

 

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]

 

Focaccia: An Italian Flat Bread

Monday, March 17th, 2008

Focaccia is a flat Italian bread that is typically topped with herbs, olive oil, and various cheeses. Modern pizza is a relative of focaccia. With time, focaccia has evolved to meet the tastes of those preparing it. Depending on the region, you may find focaccia that bears no resemblance to the original flatbread it once was.

Focaccia goes by many different names. In Argentina it is called “Fugazza”, “Foisse” in Burgundy, and “Fougasse” in France. Focaccia is basically a mixture of water, salt, sugar, yeast, and flour. Some prefer to add things to the dough before baking such as oregano, sage, rosemary, or other herbs. Others prefer to wait until after the dough is baked and top it with toppings such as herbed olive oil, meats, or cheeses. All is a matter of taste and location.

After the dough has been prepared it can be brushed with olive oil before rising to retain moisture. After rising, the dough is usually pressed out by hand or rolled out. The thick layer of dough is then punched with holes by a fork or knife to prevent bubbles in the dough. Bubbles that form during baking can also be pierced with a fork to reduce them. Once baked the dough can be brushed with olive oil.

Every region across the Mediterranean has their own evolved versions of Focaccia. Some experimentation has even led to the production of sweet versions of focaccia. Stiacciata coi Siccioli, from Artusi, matches the Ciccioli with sugar, eggs, and peel from a citrus fruit such as orange or lemon. In Provence the dough was enriched in the 14th and 15th centuries. The result was more a resemblance of a cake which managed to escape taxes that were placed on bread.

[tag] Italian Focaccia[/tag]

 

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