Bread dipping oil has become a staple in my pantry but not as a bread dipper. Don't get me wrong. My family loves fresh, warm, crusty bread dipped in flavorful oil. I could serve it every night and no one but our scale would complain.
A few years ago, I grabbed a bottle of dipping oil and poured a bit in my saute pan without thinking. It was full of delicious herbs, a hint of garlic, and just the right amount of tangy vinegar. As the oil warmed up in the pan, the aroma was intoxicating. I couldn't wait to add my fresh shrimp and veggies. The result was a delicious, flavorful pasta dinner. The addition of the flavored oil added a lively layer of flavor.
Bread dipping oils come in so many scrumptious varieties. The best use extra virgin olive oil or grapeseed oil as a base. Like most oil products, the better the oil, the better your dish will turn out.
One of my favorite bread dipping oils is a Provencal Blend in a grapeseed oil base. It has a fairly high flash point, which makes it perfect as a saute oil seafood or chicken.
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3 comments:
I would like to make Italian style appetizers with a toasted bread base but don’t like those hard, cardboard tasting ones from the grocery store. Is there an easy way to make my own that taste better?
Hi!
I’m with you. Most store bought Crostini is horrible, not to mention expensive. Making your own is a great way to turn slightly dry bread into economical, tasty treats. I use a Panini grill but you can use your oven, a stove top grill pan or even your barbeque grill.
It is so easy to make your own Crostini using a firm, unsliced Italian bread (Ciabatta works well), a hearty country or artisan style bread or San Francisco style sour dough bread. Soft French bread doesn’t work as well. If you are using a large round or very wide loaf of bread, you may want to cut the slices in half before cooking. The ideal size for appetizers is about 1/3 – 1/2 inches thick and about the size of 3 large bites!
About Texture
For spreadable toppings, a crunchy texture works well. ‘Dry’ chunky toppings work best with crostini that are removed from the grill while they are still a little on the soft side. For chunky, wet toppings, allow the bread slices to get pretty crispy on the grill because the moisture from the topping will soak into the crisp bread and soften it up.
About Thickness
The thickness of the bread slice is just a guideline. It is more important to cook the bread long enough to be crispy and browned on the outside and slightly soft on the inside. Bread that is too crisp will fall apart when you bite into it. Crostini that is too crisp can be topped with your topping mixture 5 – 10 minutes before serving to allow some of the moisture from the topping to soak into the bread.
Panini Grill or Weighted Grill Pan Method:
Slice the loaf of bread into as many 1/2 inch slices as you need. Brush both sides of the bread slices with your favorite bread dipping oil or olive oil. Preheat the grill. Place the prepared bread slices on the hot Panini grill plate, close the lid and firmly press down to flatten. The amount of pressure you exert will determine how thick the finished product will be. I make super thin Crostini to serve plain, with soups and wet pastas or as an appetizer with a spreadable topping. Grill the bread until golden brown and crunchy. The grilling time depends upon your grill and how crunchy you want the Crostini to be. Remove from grill and place on a cooling rack or sheet pan. If you like, you can lightly brush the tops of the Crostini with a little more bread dipping oil while still hot.
Oven Method
Prepare the bread slices as above, slicing the bread about 1/3 inch thick. Place the sliced, oil coated bread on a baking sheet and put into a preheated, 375°F oven for about 8 - 10 minutes. Flip the bread over halfway through the cooking time. The bread should be crisp on the outside and slightly soft on the inside.
Barbeque Grill Method
Preheat the grill to 375°F. Prepare bread slices following the instructions for the oven method. Place the prepared bread slices on the hot grill. When the underside is brown and toasty, flip the bread over and grill the other side.
For some delicious, easy to prepare toppings, visit The Posh Gourmet. Pestos and Tapenades can be used straight out of the jar for instant appetizers. Add a sprinkle of cheese or chopped fresh parsley or basil for a restaurant finish.
Enjoy!
I tried grilling the bread on the gas grill. It was great - and so easy. Thanks! Kay
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