Olive Oil & Balsamic Bread Dipping for Easy Hosting

A warm loaf of bread, good olive oil and a little balsamic vinegar are all you need for a welcoming appetizer. Serve them in the Jeanne Fitz Olive Oil and Balsamic Vinegar Set of 4 Dipping Plates for an easy start to a dinner party or relaxed gathering.

This simple spread features Organic Extra Virgin Olive Oil and Cask 25 Aged Balsamic Vinegar. No dip mixes or creamy bases required.

Prep: 10 minutes
Serves: 4 as a light appetizer

Ingredients & Supplies

• ½ cup Organic Extra Virgin Olive Oil
• 4 teaspoons Cask 25 Aged Balsamic Vinegar, plus more to taste
• 1 small loaf crusty bread, sliced or torn into dipping pieces
• Jeanne Fitz set of 4 olive oil and balsamic dipping plates

Directions

1. Prepare the bread: Slice or tear the loaf into easy-to-dip pieces. If you prefer warm bread, warm it separately according to the loaf’s directions.
2. Add olive oil: Divide the oil among the four dipping plates, starting with 2 tablespoons per plate. Use less if needed to avoid overfilling.
3. Add balsamic: Slowly drizzle about 1 teaspoon of balsamic into each plate, guiding it into the olive branch recesses for the decorative presentation shown in the product photo.
4. Serve: Set each guest’s dipping plate beside their bread plate, or arrange the set with a bread basket. Dip bread through the oil and vinegar together. Add more balsamic to taste.

Easy Hosting Tips

Keep the presentation simple and let the bread, oil and balsamic take center stage. Offer individual dipping plates to avoid double-dipping. Keep extra oil and vinegar nearby for refills.

The dipping plates are for serving; this recipe does not assume they are oven-safe. Warm the bread separately.

For a thoughtful hostess gift, pair the four-plate set with Organic Extra Virgin Olive Oil and Cask 25 Aged Balsamic Vinegar.