Pesto Bread Dipping Oil Food

PESTO DIPPING OIL

Steps:

• In a small bowl, whisk the oil, vinegar, pesto, salt and pepper. Pour into a shallow serving bowl; sprinkle with Parmesan cheese. Serve with bread.

BASIL OIL SAUCE

Steps:

• Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
• The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.

PESTO BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F.
• Combine ingredients for the bruschetta in a medium size and set it aside while you make the pesto and the crostini. Bruschetta can sit out for up to 1 hour without needed refrigeration.
• Arrange the bread side by side on a large, rimmed baking sheet. Brush each side with olive oil and sprinkle lightly with salt.
• Bake for 7-10 minutes, flipping it over halfway through. You want the crostini to be crispy but not so hard you can't easily bite into it.
• While the crostini is cooling, make the pesto. To a food processor or blender add fresh basil, parmesan cheese, sunflower seeds, garlic and lemon juice. Turn to low and drizzle in olive oil to emulsify. Once all the olive oil is added, continue to blend for about a minute or until pesto is smooth. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Taste and adjust salt and pepper as desired.
• Assembly: Top each piece of crostini with a smear of pesto and a spoonful of the bruschetta. Sprinkle grated parmesan or fresh basil on top if desired.

PESTO BREAD

Steps:

• stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.
• In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).
• Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.
• Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.
• Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.
• Drizzle oil on top and dust with the finishing touches.
• Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.
• Preheat oven to 350°F.
• Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.
• Cool on a baking sheet.

CREAMY PESTO WITH PROSCIUTTO DIPPERS

Steps:

• Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.

ITALIAN BREAD DIPPING OIL

Steps:

• COMBINE seasoning and olive oil on a 6-inch plate. Top with freshly ground black pepper. Dip bread into oil.;