If you’re on complete sweets overload like I am, I am loving a new snack to feed my savory cravings, and I’ll also find any excuse to pick up Red Bicycle salt stick bread.
While I was perusing local gifts on Main Street to give friends and family, I found my way into Mountain Town Olive Oil Co. Since shopping is basically cardio to me, I was ready to carb load and try out some bread and oil.
Mountain Town Olive Oil Co. offers more than 30 different kinds of extra virgin olive oils and more than 20 types of balsamic vinegar. They have everything from dark chocolate balsamic vinegar to chipotle olive oil, and if you’re new to oil they are more than happy to help you navigate the flavor profiles.
They recommended that I try blending their Tuscan herb olive oil and 18 year balsamic vinegar to make the perfect dipping oil (cue the Red Bicycle salt stick bread). The Tuscan herb olive oil is an all time customer favorite and is full of Italian flavor, infused with basil, rosemary, marjoram, garlic, flat leaf parsley and sun-dried tomatoes for a delicious blend. As a dipping oil, it pairs perfectly with their smooth 18 year traditional balsamic of Modena. This balsamic is also great drizzled on aged cheeses, cured meats, fresh fruit or as a dessert sauce for vanilla ice cream.
This mix is an easy fix to get your savory on! It would also make a great appetizer for New Years!
Ingredients
- 1 part 18-Year Balsamic vinegar
- 4 parts Tuscan Herb extra-virgin olive oil
- Sea salt, to taste
- Black pepper, to taste
- Parmiagiano Reggiano cheese (shaved)
- French or artisan baguette
Instructions
- Mix Balsamic and Tuscan herb olive oil together
- Season to taste with sea salt and black pepper
- Cut bread on a bias
- Dip bread and sprinkle with cheese
