A crusty loaf of Italian bread accompanies many dinners around here and we always have a bowl or two of oil for dipping. This one has rosemary, but you can use oregano, basil or any combination of herbs you like.
- Olive Oil
- Snipped Fresh Rosemary
- Coarse Ground Salt and Pepper
Snip the rosemary. Add salt and pepper. Cover with a rich, fruity olive oil.
Let it sit for a few minutes before serving.
{ 5 comments… read them below or add one }
Just wanted to let you know..I Love your blog…and I left you an award on my blog and added a link to your blog from mine..go check it out!
That bread looks really weak. You know you want to be dipping a nice, European-style crusty bread, right? Bread with corn syrup doesn’t really cut it…
John
Well sure, but sometimes there’s no time to drive to the good bakery so bread from Publix works just fine.
At the Italian place I go to they add balsamic vinegar too.
I do that sometimes but it’s just a matter of personal preference. I’ve found I’m not too wild about vinegar on my bread.