Tomato Bread Dip (Print Version)
# Ingredients:
01 -
¼ cup chopped parsley
02 -
2 tablespoons balsamic vinegar
03 -
¼ cup chopped sun-dried tomatoes
04 -
1 teaspoon Maldon salt
05 -
1 teaspoon red chili flakes
06 -
6 cloves garlic, grated or minced
07 -
2 tablespoons chopped basil
08 -
½ cup grated Parmesan cheese
09 -
¾ cup good quality olive oil
10 -
¼ cup chopped Castelvetrano olives
11 -
1 shallot, finely minced
12 -
Fresh crusty bread for dipping
# Instructions:
01 -
In a medium pan, mix the olive oil, chopped shallot, garlic, and chili flakes together. Heat on low until the garlic just begins to turn golden, around 4-5 minutes. Pull off the heat and let it cool a little.
02 -
In a mixing bowl, pour the cooled flavored oil. Toss in the Parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic, and salt. Stir it all up and serve alongside some fresh bread.
# Notes:
01 -
Keep the oil chilled in the fridge for up to a week.