Description
This Sun-Dried Tomato Olive Oil Bread Dip is a bold and rustic appetizer, easy to prepare and bursting with flavors.
Ingredients
Scale
- ¼ cup chopped Castelvetrano olives
- ¾ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon Maldon salt
- 6 garlic cloves, grated
- 2 tablespoons balsamic vinegar
- ¼ cup chopped sun-dried tomatoes
- 1 teaspoon red chili flakes
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped basil
- 1 shallot, finely chopped
- Crusty bread, for dipping
Instructions
- In a medium-sized saucepan, combine the olive oil, finely chopped shallot, grated garlic, and red chili flakes. Heat the mixture over medium-low heat for about 4 to 5 minutes, allowing the garlic to infuse into the oil and turn a lovely golden hue.
- Once the garlic is golden, remove the saucepan from the heat and let the oil mixture cool slightly. Pour the warm oil mixture into a mixing bowl and incorporate the grated Parmesan cheese, chopped sun-dried tomatoes, Castelvetrano olives, fresh parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
- Serve the dip warm alongside slices of crusty bread for dipping.
Notes
Adjust seasoning as needed, adding more salt or chili flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 200 kcal per serving
- Sodium: 500 mg
- Protein: 3 g