Dip Bread Appetizers

Dip Bread Appetizers

Archive for the Category 'Dip Bread'

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. 

Olives In Your Recipes

Thursday, April 10th, 2008

Use the flavor of olives in healthy recipes, even with a taste of olive oil.

Your local supermarket or delicatessen shop should carry a variety of olives, and you can find them packed in tinfoil bags or glass jars, or even sold loose from containers full of olives.

Olives can be stored for up to several weeks if kept in an airtight container in the refrigerator, and will keep even longer if stored in brine.

Olives can vary greatly in flavor, and can be bitter, sour, smoky, salty, or even ‘herby’, when Mediterranean herbs are included in their packing. You should try each variety in order to find the one which you prefer most, as different tastes will appeal to different people.

Toss, spread and chop. Here are some of the ways to prepare olives:

You can use olives to make olive tapenade, a great tasting spread that is easy to make and extremely versatile. You can use it as a sandwich spread, as a dip for bread, or on top of fish or poultry dishes. To make this spread, place olives that have been pitted in a food processor, then include garlic, olive oil, and seasonings of your choice. Blend until a paste is obtained. This spread can be stored in the refrigerator for later use.

Pasta tossed with garlic, tomatoes, chopped and pitted olives, and olive oil then topped with your favorite fresh herbs makes a great tasting dish.

Add more taste to a tuna or chicken salad by adding chopped olives to it.

When serving any Mediterranean-style meal, place a small plate of olives on the table together with some chopped raw vegetables and bread.

Don’t hesitate to try a bread dipping bruschetta or crostini that calls for kalamata olives. It is a welcome addition to any bread dipping recipe.

 

 

Olive Oil Flavor and Taste

Saturday, March 01st, 2008

Flavor and taste determine the quality of olive oil. The resurgence of the use of food products used extensively in Mediterranean Diet countries has become more and more apparent in the US in the last couple of decades, in particular, olive oil. This is possibly due to the increased awareness of maintaining a healthy lifestyle and this is one product that can be beneficial to our daily diet.

Extra virgin olive oil is a much healthier dietary choice than dairy products such as butter as it has essential vitamins and minerals and significant levels of antioxidants. So, not only can the use of olive oil protect against the risk of coronary disease but can also be anti carcinogenic.

Like fine wine, olive oil comes in several varieties, each being determined and categorised by how the oil is extracted and the amount of fatty acid content. For example, extra virgin and virgin olive oil are processed only be mechanical means. However, a mixture of both refined olive oil and virgin olive oil give us the variety known simply as olive oil or pure olive oil. The categorizing of olive oil is strictly controlled, therefore allowing the purchaser to have confidence in the quality of the bottled product. Information regarding the process of olive oil labelling can be found at the website of the regulatory body (www.internationaloliveoil.org).

The flavour of olive oil can vary greatly from region to region, and the time of year the olives are picked. The flavour is dependant upon the color of the fruit and constituent levels of vitamin and minerals, the higher the content the richer the flavour and cost. Extra virgin olive oil is naturally high in these properties which and is distinguished by its intense flavour as opposed to virgin olive oil. In the Mediterranean Diet, extra virgin olive oil is not generally used for cooking but is ideally used to enhance salads and vegetables and makes a delicious sauce in which to dip freshly baked breads.

It is essential to store olive oil correctly to prolong its life. Firstly, it is important to remember the flavour and composition of the oil will spoil if kept in a warm temperature. Ideally, your oil should be stored in an area that is both cool and away from the light. Oil stored in a refrigerator may solidify to some extent but this problem can be reversed if the oil is left to stand for a while at room temperature. If olive oil is purchased in large containers it will be store if the contents are transferred into several smaller bottles or jars

 

 

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