Baguette With Olive Oil And Garlic
Olive oil bread dip is best served with a sturdy crusty bread such as a crusty french baguette or boule sourdough or ciabatta.
Baguette with olive oil and garlic. Baguette thinly sliced. Add the finely minced garlic cloves and cook very quickly. Place bread slices in a toaster oven and toast until butter is bubbling and the edges of bread are brown.
The best way to toast baguette slices is in a single layer on a rimmed baking sheet. In a small microwave safe bowl combine 4 teaspoons herb mix with water. Spread the mixture evenly on the bread slices.
To avoid large pieces of garlic in the dip chop it very finely with a sharp knife or finely squash the garlic with a garlic press. Serve this feta with slices of baguette or your favorite bread plus olives and cured meat. 3 tablespoons 45 ml olive oil.
Microwave uncovered on high for 10 15 seconds. Not over 20 or 30 seconds watching closely so you don t burn. 2 teaspoons 10 ml balsamic vinegar.
Use one or several types of herbs on the cheese. Fresh parsley thyme and oregano are especially nice. Meanwhile cook anchovies garlic red pepper flakes 1 cup oil and a pinch of salt in a large skillet over medium low heat stirring occasionally until anchovies dissolve and garlic is tender.
In a small bowl combine the butter olive oil garlic salt and pepper and mix with the back of a spoon until it is well blended. Top it with fresh herbs for a yummy and healthy dip. Heat olive oil in small skillet or pan.