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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Appetizers'

Olive Oil Dipping Dish With Bread

Monday, January 21st, 2008

bread dippingBread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, fresh baked bread dipped in flavored olive oil, with herbs and spices, you will love it.

Bread Dipping In An Olive Oil Dipping Dish

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Tired of serving carrot and celery sticks to guests, why not try something different?

Be the first of your friends to use a new bread dipping dish and you’re sure to start a new trend. Add an olive oil dipping dish and some herb dips to the mix, and you’ve got yourself a culinary winner.

Combine Mediterranean-inspired oils with a variety of breads in a classy bread dipping dish, and you’ve created an appetizer that can be used no matter what the occasion.

There’s no need to run around searching for a gourmet grocer either. Simply visit your local supermarket and look for the olive oil section. Be prepared to spend that little bit extra for a bottle of extra virgin olive oil. Being the highest quality oil, it has a wonderful flavor, and is the best option for bread dipping. It’s likely you might already have some pure olive oil at home, but this is best left for cooking, as the flavor pales in comparison to extra virgin olive oil. 

Despite the name, extra light olive oil does not contain any less calories than other olive oils. The lighter color and flavor is what is referred to in this instance. It makes a great substitute to canola or vegetable oil when baking.

Dipping Dish For Olive Oil Bread Dipping

With a bread dipping dish, you can serve several oils and sauces at once. Place flavored oils such as fresh basil, lemon juice or roasted garlic in one of the olive oil dipping dishes to accompany the bread.

If you’re keen to create your own unique oil for bread dipping, consider adding some prepared basil pesto, Kalamata olive tapenade or sun dried tomato pesto to the oil. Mix well and to ensure that the flavors develop, leave the blended ingredients to stand for a minimum of 15 minutes.

If you want things spiced up a little, add a teaspoon of Italian seasoning and a dash of crushed red pepper flakes to a quarter cup of olive oil. For another flavor, fill one of the olive oil dipping dishes with freshly grated Parmesan cheese. First, dip a piece of bread into the oil, and then into the dish containing the cheese. Your guests will be stunned at the taste sensation.

And don’t think you need to stick to the standard french bread stick. Breads that a great for bread dipping include ciabatta, focaccia and sourdough, all of which can be found at your local deli or bakery. On a cold winter’s night, serve a loaf of warm French bread dough. 

The bread dipping dish is versatile and functional. Try filling with steamed vegetables instead of bread, and dip the vegetables into the flavored olive oil. For the perfect Italian appetizer, place your favorite oil in the olive oil dipping dish and then dip bread or vegetables into the oil. Olive oil bread dipping dish can be found in white stoneware with color graduations in the dish when filled with olive oil. It makes a wonderful wedding present, especially for a visual presentation on the newlyweds dining table. Once the oil is placed in the olive oil dipping dish, lovely green tones will filter through, providing both a work of art and a feast.

 

Veal with Marsala

Thursday, October 16th, 2008

Veal with Marsala Scaloppine Alla Marsala

Ingredients:

1 lb. thin Veal Cutlets
1 sliced Lemon
½ cup Flour
½ cup Marsala (sweet sherry)
3 tbs. Extra Virgin Olive Oil

Method:

Have veal cutlets flattened and cut into 4-inch pieces. Roll veal in flour. Heat skillet; add olive oil; brown cutlets quickly. Add marsala. Cover; simmer over low flame about 5 minutes or until meat is tender. Sprinkle with salt and pepper. Serve very hot with lemon slices. Serves 4. 

veal marsala, veal cutlets, olive oil cooking

 

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Crostini with sweet cherry tomatoes

Tuesday, June 24th, 2008

For a superb crostini use roasted juicy sweet cherry tomatoes combined with a dash of white balsamic vinegar and serve on slices of toasted French baguette.This recipe will take up to forty minutes to prepare and about forty-five minutes in the oven. However, if you wish, you can be prepare this dish a day in advance. Ensure that the tomato mixture is stored in an appropriate airtight container and refrigerated. This mixture should be removed from the refrigerator at least two hours prior to serving. The toasted baguette should also be kept in an airtight container but kept at room temperature.

For eight servings you will need the following:
1 lb of halved fresh cherry tomatoes
One large French baguette (The baguette should then be sliced into diagonals)
Olive oil drizzle
One garlic clove that has been put through a press and crushed
One and a half teaspoons of white balsamic vinegar

1. Before preparing your ingredients ensure that your oven is preheated to a temperature of 180 degrees centigrade.
2. Whilst the oven is preheating, line two large baking trays with grease proof paper to prevent your tomatoes from sticking to the tray.

3. Slice the cherry tomatoes in half and place on the baking tray with the flat side of the tomato facing up.

4. Before baking the tomatoes, use a little salt and pepper to season.

5. Remove tomatoes from the oven after three quarters of an hour or when the tomatoes appear to be softened and have a golden tinge.

6. Whilst the tomatoes have been set aside to cool, prepare the French baguette slices by placing on two baking sheets. Ensure that each slice does not overlap another. Spray the entire single layer of bread slices with olive oil.

7. After eight minutes turn over all the bread slices and mist with olive oil. Return to the oven and bake until each slice is golden brown and crisp.

8. While you have set aside the toasted bread to cool, place the tomatoes, garlic and vinegar in a large bowl and mix together.
You are now ready to either top the sliced toasted baguette with the tomato mixture or serve in a bowl separately.

crostini and tomatoes 

 

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Antipasto Salad, an Italian appetizer

Friday, April 04th, 2008

Antipasto

Antipasto literally means in Italian, “before the pasta.” It is usually served before the main course of a macaroni or spaghetti dish. This appetizer is usually a few bites of flavorful food to make the mouth water
and whet the diner’s appetite for the following meal.

A tasty starter to an Italian dinner is a platter of brimming antipasto. And antipasto can be made from the large variety of foods readily available in today’s fresh markets. Thin sliced deli meats such as salami, pepperoni, and Italian ham with cheeses such as Provolone, Romano, Gorgonzola all combine for a sharp distinct taste. Marinated mushrooms, anchovies, diced peppers, green onions, hard-boiled eggs, pickled green olives, and crisp raw vegetables round out an antipasto salad.

An antipasto salad is an excellent opportunity to use your creativity. This salad should be colorful and savory. Remember to keep the servings small as your purpose is to stimulate the appetite with an appetizer and not satisfy the appetite before the main course arrives.

Antipasto Salad
Serves four to six persons

6 tablespoons of extra-virgin olive oil
2 cloves of peeled garlic, finely diced
3 tablespoons of wine vinegar
1 teaspoon fresh basil, finely chopped
one half pound fresh white mushroom caps, then sliced
one quarter pound sliced boiled ham, julienned
2 ounces white truffles thin sliced
one half cup finely chopped celery hearts
sea salt and freshly ground black pepper

Heat two tablespoons of olive oil in a small skillet over a low heat. Add minced garlic and sauté until brown and discard garlic. Blend rest of oil and vinegar in a salad bowl add basil mushrooms am truffles and celery. Season to taste with sea salt and fresh ground black pepper. Toss thoroughly. Chill in refrigerator several hours before serving.

antipasto salad, antipasto salad recipe

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Bread Dip Herbed Mix Recipe

Saturday, January 26th, 2008

dipping dishes

Serving fresh baked bread does not always have to be accompanied with just butter. Try adding a new taste sensation to your meals with our Bread Dip and some warm crusty bread. Start the bread dipping trend amongst your friends, and get them raving about your great idea.

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Our Bread Dip is so versatile, it can also be used over pasta, salad, or even a pizza!

Full of flavor, our Bread Dip recipe can be used for more than just simple bread dipping. Use bread dipping oils and dipping sauces as a base for salad dressings or pasta condiments. Try it over grilled veggies for a new taste explosion, or drizzle it over homemade bruschetta for an authentic touch. There really is no limit to what you can use bread dipping oils for.

Serving Suggestions for Herbed Olive Oil Bread Dipping Mix:

Drizzle over pasta salad before tossing for a wonderful flavor. Place bread dipping oil in a pan as you roast root vegetables. It also provides a wonderful marinade for beef, chicken, lamb and pork.

Herbed Bread Dip Mix Recipe

Recipe produces 1 cup Ingredients:

2 tablespoons crushed red pepper
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons minced garlic
2 teaspoons salt

Directions:
Grind all ingredients together to create the base. To transform into bread dipping oil, simply add 1 tablespoon to an olive oil dipping dish before pouring extra virgin olive oil over the mixture. Blend on low speed in you blender unitil well mixed together, and your Bread Dip is ready to go.

Some comments regarding the Herbed Bread dipping Sauce:

This never fails to impress and is a great hostess gift. I have made a double batch of the mixture and given it as a gift, along with a homemade loaf of bread and a bottle of quality extra virgin olive oil.We made a bulk batch and served it with cubed french bread, as it we felt it was the perfect accompaniment to the Italian meal we served. We were asked all night for the recipe. Even better, we made the dipping oil a couple of days before the party, and the flavor was simply amazing.  

Absolutely the BEST dipping oil I have ever come across. I don’t only use it for bread dipping, it forms the base for my homemade chicken artichoke pizza. I also use it in place of Italian seasonings. A wonderful recipe. Simple and quick appetizer, there is never any Bread Dip left at the end of the evening. I wanted to know the ingredients from Carabba’s. I used this recipe as my contribution to a dinner I attended and everyone was impressed. If you need to use the dipping oil immediately after making it, simply place into the microwave for about 10 seconds. Heating allows the flavors to blend immediately into the oil. Also, consider adding some fresh Parmesan cheese to the recipe in place of using salt.

bread dip, dipping oil, bread dipping recipe, olive oil dipping dish, bread dipping  

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Sliced tomatoes with basil, olive oil, and mozzarella cheese hors d’oeuvres

Tuesday, February 27th, 2007

The vine ripe tomato is a staple ingredient in most Italian food recipes. Add basil and a little extra virgin olive oil with fresh grated mozzarella and this appetizer becomes a quick and easy way to provide a starter for any meal. This recipe is simple but is only as good as the freshness of the ingredients you use.

Prep Time 10 minutes

Ingredients:

  • Two vine ripened tomatoes sliced in quarter-inch slices, yellow tomatoes or substitute heirloom red tomatoes
  • 12 large whole basil leaves, fresh not dried
  • one half pound fresh mozzarella cheese cut into quarter-inch slices
  • salt and fresh ground black pepper to taste
  • three tablespoons extra-virgin olive oil, unfiltered

Place sliced tomatoes around the edge of a serving dish. You can slightly overlap the slices. On top of each slice place a fresh large basil leaf. Top each leave with a generous slice of mozzarella cheese. Season to taste with salt and fresh ground pepper. Drizzle extra virgin olive oil over the tomatoes, basil, and mozzarella cheese. Serve immediately.Drizzle of Italian balsamic vinegar is optional.

Makes four servings.

tomatoes and mozzarella, hors d’oeuvres recipe,

 

 

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Smoked Alaskan Salmon Pate

Wednesday, April 26th, 2006

Ingredients: 

Flake smoked sockeye salmon with a fork. In a medium sized bowl, mix all ingredients and thin with a little mayo or lemon juice. Serve with a club cracker such as Waverly brand. Half the recipe for smaller portion.

Smoked Sockeye Salmon Appetizer Dip

Wednesday, April 26th, 2006

Ingredients

  • 8 oz smoked Alaskan sockeye salmon, forked and flaked
  • 4 oz Philadelphia cream cheese, softened
  • 3 tablespoons finely minced or chopped green onion
  • ¼ teaspoon Worcestershire sauce
  • 1 tsp fresh squeezed lemon juice

Flake smoked salmon to very small pieces. Fold smoked salmon and all ingredients in medium sized bowl. Mix until consistency is thick and smooth. Serve with gourmet club or Waverly crackers. Garnish with pinch of dried parsley flakes. Refrigerate after making, (Smoked Salmon Dip will keep up to three days)

Sun-Dried Tomato Pesto Dip or Spread

Friday, April 21st, 2006

Sun-Dried Tomato Pesto 

  • 2 Tablespoons sun-dried tomato pesto
  • Sun-dried tomatoes
  • 8 ounces cream cheese, softened
  • Extra Virgin Olive oil
  • Basil
  • Parmesan cheese
  • Pine nuts
  • Minced Garlic
  • Spices

In a small bowl, mix both ingredients together.

Sun-Dried Tomato Pesto: Combine ingredients to taste in a food processor. Blend on high until mixture is relatively smooth. Serve over grilled fish or chicken, or toss with hot pasta.

Recipe from Canyon Villa Inn Bed and Breakfast
Sedona, Arizona

 

Caprese Salad Appetizer

Thursday, April 20th, 2006

3 Firm Red Tomatos of your choice
One 8 oz Ball of Fresh Mozzarella
12 Fresh Whole Basil Leaves
1 Clove Garlic Minced
Drizzle of Extra Virgin Olive Oil
Drizzle of Balsamic Vinegar
Salt & Pepper to Taste

1) Slice Tomatos in 1/4 inch slices.

2) Slice Fresh Mozarrella in 1/4 inch slices.

3) Arrange One Slice of Tomato with One slice of Mozzarella and top with a Basil Leaf.
Arrange the Tomatos and Mozzarella with basil staggering the entire surface of the serving platter.

4) Sprinkle the platter with the minced garlic, salt & pepper.

5) Just before serving drizzle the olive oil and balsamic vinegar across the entire platter.

 

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