Prep 5 mins
Cook 0 mins
Dipping warm, crusty breads in olive oil and balsamic is big thing in California. Here is a great recipe for a dip to keep on hand. Stored in an airtight container and refrigerated, this mixture should last at least 6 months. I like to add crushed red pepper flakes to spice things up!
- 236.59 ml balsamic vinegar
- 709.77 ml extra virgin olive oil
- 1.23 ml garlic, minced
- 59.14 ml pecorino cheese
- In a mixing bowl, combine all ingredients and whisk thoroughly until all ingredients are fully incorporated. Stored in an airtight container and refrigerated, this mixture should last at least 6 months.
- Use as a dipping sauce for any crusty or rustic type bread or as a salad dressing.
Love at first bite! This is a great blend of flavors and my favorite is to let it set overnight at room temperature and use it to dip roasted chicken in! I have made this recipe 3 times so far and we really love it. I add all the ingredients to a clean lidded container and shake the container vigorously. For guests, I like to make the dipping oil as directed and then pour a bit of olive oil in the plate and then pour the dipping oil in the middle. It makes such a pretty presentation. (see my picture) It always come out beautifully! Thanks for another great recipe Brandess!!
I used my glass, one ounce liquid medical measure, from my days in the '60's as a nurse. So I used 1 ounce of vinegar, 3 ounces of oil, 1/4 an ounce of cheese, and a small clove of garlic finely minced. I used my wand blender to whip it in the blender cup. Although it was very tasty, it did not have the consistency I was expecting. It was very fluffy... an emulsion. Made for Fall PAC 2008