Rosemary Balsamic Bread Dipping Oil is an easy to make recipe, that brings a restaurant-quality touch to your family meals.
“Life is not worth living if I cannot have pasta or bread again.”Monica Seles
I could live on finger foods with dip, that’s how much I love them. This easy appetizer is made with fresh herbs is one of my favorite recipes.
I think there’s something soothing about taking a piece of rustic bread and swirling it in oil brimming with herbs and flavorings that make your taste buds so happy. It will make you feel like you’re in your favorite Italian restaurant.
Going through vintage cookbooks is one of my favorite pastimes. There are stacks of recipes calling my name to try. Most of them fail my test. Some need tweaking. This recipe was a winner and found in the book Speed Vegan.
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Here’s the Rosemary Bread Dipping Oil with Balsamic Vinegar
Ingredients for the Balsamic Rosemary Bread Dipping Oil
4 garlic cloves, lightly chopped
1 teaspoon sea salt
1 tablespoon chopped rosemary leaves
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped flat leaves parsley
1/2 teaspoon fresh ground black pepper
Directions for Making Rosemary Balsamic Vinegar Bread Dip Oil
1) Using a mortar and pestle, pound the garlic cloves with the salt for one minute until a paste forms.
2) Add the rosemary leaves and pound until only small bits remain.
3) Stir in the olive oil with a pestle.
4) Add the balsamic vinegar and continue to mash the ingredients together. You want the mixture to be somewhat emulsified.
5) Stir in the parsley and black pepper.
6) Scrap bread dipping oil in a shallow dish with warm crusty bread on the side. Serve this simple olive oil dip at room temperature.
7) You can top this easy bread dipping oil with freshly grated parmesan cheese.
Printable Recipe Rosemary Balsamic Bread Dipping Oil with Nutrition Facts
- 4 cloves lightly chopped garlic
- 1 teaspoon sea salt
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped fresh flat leaves parsley
- 1/2 teaspoon fresh ground black pepper
- Using a mortar, pound the garlic cloves with the salt for one minute, until a paste forms.
- Add the rosemary leaves and pound until only small bits remain.
- Stir in the olive oil with the pestle.
- Add the balsamic vinegar and continue to mash the ingredients together. You want the mixture to be somewhat emulsified.
- Stir in the parsley and pepper.
- Scrape into a low and flat bowl with your crusty bread by its side.
Amount Per Serving Calories 169Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 358mgCarbohydrates 2gFiber 1gSugar 1gProtein 0g
Tips for making Rosemary Balsamic Bread Dipping Oil:
1) The quality of the oil makes a big difference to the taste of the recipe, so make sure you are using a good quality extra-virgin olive oil.
2) There is a big difference in the taste of freshly ground pepper and pepper. Once you use pepper with a grinder, you will never go back to regular pepper.
3) You could go your entire life without needing a mortar and pestle, but why would you do so? There’s no better tool in the kitchen that will bring out the flavor of herbs and spices like the mortar and pestle.
Saveur magazine did an entire article devoted to why you should have one. You can find that article here.
4) If you want to spice up this recipe, add red pepper flakes.
5) This herb bread dip makes a perfect gift for friends and family. Deliver it in a basket, along with fresh bread, a bottle of good Italian wine, and a recipe card.
6) Sourdough bread, ciabatta bread, Italian bread, or a French baguette can be used.
What’s needed to make this recipe:
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Let me know in the comments below if you tried the balsamic bread dipping oil and how you liked it.
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