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Tag Archives | French Bread

Italian Bread Dipping Oil

Italian Bread Dipping Oil is made with extra virgin olive oil, aged balsamic vinegar, rosemary, garlic, crushed red pepper and freshly ground black pepper.

The Sauce: Italian Bread Dipping Oil – Made with extra virgin olive oil, aged balsamic vinegar, rosemary, garlic, crushed red pepper and freshly ground black pepper.

‘Great Sauces Transform Good Food into Gourmet’ 


Garlic bread or toast used to be my ‘go to’ side when serving Italian food: lasagna, spaghetti, carbonara, Zuppa Toscana. At Italian restaurants you can visit with dinner company while tearing crusty bread then dipping it in fruity olive oil and sweet syrupy balsamic vinegar. I’d hadn’t really thought much about it but just went along with the idea that Italian Bread Dipping Oil was something you only revel in at restaurants.
3 Dipping Oils
It’s really simple at home, even for a weeknight supper and easier than garlic bread. All you need is a good bottle of extra virgin olive oil and some aged balsamic vinegar. Add some rosemary, garlic, crushed red pepper and a grind of black pepper. It’s gourmet. Enjoy it with fresh homemade or artisan bread. Let your family tear then dip in this fragrant oil the Italian way. Create a restaurant ambience at your own dinner table. It’s simple and so delizioso.

Start this meal with some Antipasto, serve an Italian entrée like Florentine Lasagna Rolls with crusty bread and Italian Bread Dipping Oil. Finish with a green salad dressed with Garlic Vinaigrette, just like the Italians. Serve some Peach Semifreddo for dessert. I’m coming over.

You may also enjoy Antipasto, Florentine Lasagna Rolls, Amatriciana, Spaghetti alla Carbonara, Italian Spaghetti Ragu, Andrew’s Pizza, Bramwell Spaghetti Sauce, Genovese Pesto, Garlic Vinaigrette, Caprese Salad, Chicken Alfredo Campanelle and Zuppa Toscana.

2012 AniversaRecipe – Spaghetti alla Carbonara
2011 AniversaRecipe – Bacon and Egg Spinach Salad

Recipe: Italian Bread Dipping Oil

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 1 Dipping Plate | Level: Easy


  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp aged balsamic vinegar
  • 1 twig fresh rosemary, very finely mince a few leaves
  • 1 clove garlic, micro grated
  • 1/4 tsp finely grated parmesan
  • pinch crushed red pepper, finely minced
  • freshly ground black pepper

1 Pour olive oil on a small open plate or dish.
Extra Virgin Olive Oil







2 Drop aged balsamic into the oil.
Balsamic Vinegar 1Balsamic Vinegar 2
Balsamic Vinegar 3Balsamic Vinegar 4













3 Drizzle a little rosemary into the oil.
Olive Oil with Herbs
4 Add a little grated garlic.

5 Dust with a pinch of parmesan.

6 Sprinkle a few fine pieces of crushed red pepper.

7 Give it a grind of black pepper.

Purchase a good quality aged balsamic vinegar. A few dollars for a bottle is not going to be aged long enough. It’s runny, a little bitter and

undesirably thin. You only need a few drizzles so if you can afford it, buy a bottle for $15-20 dollars. When drizzled, it’s thick and syrupy.

I love when the crushed red pepper soaks in the olive oil, it wakes up the bright red color.

Anyone of these ingredients could be served alone or in combination with each other using olive oil as the base such as, garlic and black pepper, rosemary and garlic, parmesan and black pepper, crushed red pepper and balsamic.

Dip any kind of crusty bread that you love, French, Baguettes, Focaccia, etc.

Dish Designer

  • Exchange fresh rosemary for fresh thyme.
  • Add dried parsley, oregano or basil.
  • Add a pinch of salt.

Inspiration – Helen Horton
Cook with Sauces
Italian Bread Dipping Oil
Written by
Photographs and Styling by Helen Horton
Updated: September 1, 2013

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Herb Garlic Bread

Toasty herb garlic bread with fresh garlic and parmesan cheese.

Compound butter not just for restaurant chefs

Herb-Garlic-Bread-with-SaladIn French it’s beurre composé; English translation, compound butter. Believing it is more for chefs and restauranteurs, I thought I’d never made it before. But wait, mom taught me to make garlic butter. I love to soften a pound or two of butter and work in some garlic, herbs and Parmesan cheese as the fragrance wafts through the kitchen. Even more fun is placing it in some plastic, rolling a log and twisting it sausage-style. These ‘butter sausages’ can be made any size you like and stowed in the fridge or freezer. Make up a big butter batch, enough to last up to 6 months and enjoy herb garlic bread without all the muss and fuss. Pair it now with a summer salad, stow some away for a fall lasagna dinner, and use the rest for entertaining right through the holidays.

2011 AniversaRecipe – Sesame and Cashew Granola

Recipe: Herb Garlic Bread

Prep Time: 5 Minutes | Cook Time: 3-7 Minutes | Yield: 1 1/2 Cups Butter | Level: Easy


  • 2 sticks butter, room temperature
  • 6 cloves garlic, mircoplane grated
  • 2 tsp Herb de Provence
  • 3/4 cup finely grated parmesan cheese
  • 1 loaf French or Italian Bread

1 Preheat the broiler.

Herb-Garlic-Bread-Butter-Garlic-Herbs2 Combine butter, garlic, Herb de Provence and parmesan cheese.

3 Split a loaf of French or Italian bread in half lengthwise.

4 Spread both sides lightly with herb garlic butter. Keep remaining butter in the fridge or freezer.

5 Broil for 3-7 minutes until golden. Watch closely as different ovens have varying heat and the distance to the flame or element affects the amount of minutes.

Herb-Garlic-Bread-Work-in-Garlic-Herbs6 Slice crosswise in long chunks.

7 Serve in a basket lined with cloth or on a serving platter or small bread board.

Compound butters are mixtures of butter with herbs, spices and aromatics.

Herb Garlic Butter stores in the fridge for 4 weeks or double wrap and store in the freezer for up to 6 months.

Make ‘butter sausages’ in logs sized to butter one loaf of French or Italian bread. Defrost the number of logs based on the number of loafs needed.

Butter-SausagesTo soften refrigerated butter for mixing or spreading, place on the counter for an hour or two. To quick soften butter, microwave for 5-7 second intervals just until soft enough to mix or spread but not melted.

To soften frozen butter, place in the fridge the night before or place on the counter 4 hours ahead. To quick defrost, microwave for 5-7 second intervals just until soft enough to mix or spread but not melted.

To conserve calories use fresh garlic and fragrant herbs to maximize flavor. Spread on the bread with soft but not melted butter to facilitate light spreading. Melted butter soaks into the bread very fast and increases the amount of butter needed to coat the surface. Slicing lengthwise reduces the amount of cut surface to butter

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compared to slicing crosswise.

Serve with salads, Italian dishes and hearty soups.

Dish Designer

  • Exchange Herb de Provence for 1 tsp dried basil, 1/2 tsp dried thyme and 1/2 dried oregano.
  • Exchange 6 cloves garlic for 3/4 tsp garlic powder.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton

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