Balsamic And Roasted Garlic Dipping Oil Food

ROASTED GARLIC OLIVE OIL BREAD DIP

Steps:

• Preheat the oven to 200°C/400°F.
• Place the halved head of garlic on a piece of foil then drizzle over the two teaspoons of oil and season with salt. Wrap in the foil, making sure the garlic is completely enclosed.
• Place in the oven and allow to roast for 30-45 minutes or until completely soft.
• Remove from the oven and allow to cool for 15 minutes.
• Squeeze the roasted garlic out of the papery skins and mash into a bowl.
• Add the olive oil, herbs, chilli flakes, lemon juice, salt and pepper. Mix then taste and adjust seasoning if necessary.
• Serve the dip with good bread.

GARLIC-INFUSED OIL AND DIPPING SAUCE

Steps:

• To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
• To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
• Serve as a dip for hot bread.

HERBED GARLIC DIPPING OIL

Steps:

• Place the first five ingredients in a blender; cover and process until desired consistency. Transfer to a small bowl. Stir in vinegar. Serve with bread cubes.

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

PARMESAN AND GARLIC DIPPING OIL

Steps:

• Whisk together all ingredients except oil until combined.
• Gradually whisk in oil until blended.

BALSAMIC AND ROASTED GARLIC DIPPING OIL

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
• Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)