Herb Blend for Bread Dipping

My holiday post for 2010 called Easiest of Hors d' Oeuvres really should have included this recipe. What's easier than sprinkling a dry mix in a saucer, pouring oil over it and slicing some bread? My family and friends have thoroughly enjoyed this over the last few months both as an appetizer and as an accompaniment to Italian meals - so much so that we've gone through a triple batch.

Like everything else, the flavour is better the fresher the ingredients are. So if you have a source for fresh dried herbs and spices - a specialty shop or online - then by all means, splurge a little to make this really special.

Your oil is also going to greatly contribute to or detract from the final outcome. Definitely use extra virgin, cold-pressed olive oil, but even then there are huge differences between brands. I've been using Spectrum brand as it's organic and readily available, but to be honest, it really isn't very flavourful. I picked up an Italian brand called Gentile, more for the bottle than anything else, at HomeSense, of all places. It's like TJMaxx in the States. I was quite concerned the oil might be rancid - who knows how long it took to be deemed an overstock and sold to that chain? But it was delicious. If you're in a big city, buy your olive oil in Little Italy.

Obviously you can make this and keep it on hand in an airtight container, even just a resealable plastic bag.  A nice artisanal bread or baguette doesn't take long to thaw, so if you keep one in your freezer you'll always be ready when friends pop in, especially at the cocktail hour. Another nice thing about an appetizer or accompaniment like this is that everyone can cater to their own tastes. Like less herb? Just pick up less on your bread. The only 'recipe' easier would be to use a top quality balsamic vinegar with the oil instead of an herb blend like this one.

This recipe could also be used as a rub/marinade. Squeeze on some lemon first and it would be wonderful for lamb.

A small beribboned jar of this mix with a pretty bottle of oil makes a lovely hostess or holiday gift.



HERB BLEND FOR DIPPING
Adapted from allrecipes.com

2 t crushed red pepper flackes
1 T dried parsley
1 T garlic powder
1 T ground black pepper
1 T dried oregano
1 T dried rosemary, crushed if not using grinder
1 T dried basil
1/2 t salt

Combine by stirring or grind together in spice or coffee grinder. Sprinkle a teaspoon of mixture onto a small plate or saucer, and cover with olive oil. I like to let it sit for 5 minutes or so before serving with bread - sliced baguette, ciabatta, focaccia, etc... Store leftover blend in airtight container.