Dipping Dish Gourmet

Dipping Dish Gourmet

Archive for the Category 'Oil And Vinegar Cruets'

Walnut Pesto With Olive Oil

Wednesday, February 05th, 2014
  • One cup extra virgin olive oil
  • One garlic clove
  • Twelve walnuts
  • One quarter cup fresh mozzarella cheese
  • Small handful of basil
  • Small handful of parsley
  • Three sprigs fresh mint
  • Sea salt
  • Ground pepper

Wash all the greens well. Peel the garlic and grind the pepper. Crack the walnut shells and pull out the meat from inside. Put them in a food processor or a pestle and mortar. Mash up the garlic and add to the meat, then sprinkle with sea salt. Start the machine or begin pounding. Continue to add more herbs and continue with the machine or pound again. Using a restaurant grade olive oil cruet, drizzle about one cup of olive oil in the mixture. Keep processing until the mixture is very smooth and looks like a green sauce. Then, season with pepper, salt and sprinkle with mozzarella cheese.

Bread Dipping Croutons Recipe With Olive Oil

Thursday, January 30th, 2014

Bread dipping in olive oil can is a great appetizer. Olive oil dipping dishes were custom made for this purpose. Many restaurants have swirl design olive oil dipping dishes on their tables. Made of high quality stoneware, they won’t chip or break easily.

The grape cruet, is an oil and vinegar cruet made from the finest handblown cruet glass. It can store both olive oil and balsamic vinegar together, saving space. It has a unique elegant design of a grape shape for the inside decanter. An olive oil cruet is almost essential in the kitchen, because it will be so much easier than having to pour and reuse the original bottles and clean up each mess. With a grape cruet, it is as easy as pulling a cork. This high quality cruet is unlike any other glass cruet, it won’t break during regular use like many others do.

Makes 3 cups

  • Three quarter cups cup extra virgin olive oil
  • 3 cups cubes of fresh or one day old sour dough bread

Pour the olive oil in a large glass dish with a glass lid. Place the bread in, close the container, and shake until the bread cubes have absorbed all the evoo. Place the bread cubes on a baking sheet and put in the oven at 250 degrees for ten minutes or until are golden and dry. Let cool, eat right away, or store for later in an air tight container. You can also dip the croutons in olive oil dipping dishes filled with olive oil.

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