Bread Dipping Oil with Salami, Cheese, and Olives (Print Version)
A no-cook bread dipping oil loaded with salami, Havarti, olives, sun-dried tomatoes, Parmesan, basil, and balsamic vinegar.
# Ingredients:
For the dipping oil
01 -
1/2 cup (120 ml) extra-virgin olive oil
02 -
2 tablespoons balsamic vinegar
03 -
1 small garlic clove, finely grated
04 -
1/2 teaspoon dried oregano
05 -
1/4 teaspoon crushed red pepper flakes, plus more to taste
06 -
1/4 teaspoon black pepper
07 -
Pinch of flaky salt, to taste
For the mix-ins
08 -
4 oz (115 g) Havarti cheese, cut into small cubes
09 -
3 oz (85 g) hard salami, quartered or diced
10 -
1/4 cup (35 g) oil-packed sun-dried tomatoes, drained and chopped
11 -
1/4 cup (35 g) sliced olives, Kalamata or green
12 -
2 tablespoons finely grated Parmesan cheese
13 -
2 tablespoons torn fresh basil leaves
For serving
14 -
1 baguette or small loaf crusty bread, sliced and toasted
# Instructions:
01 -
Cut the Havarti into small cubes, quarter or dice the salami, chop the sun-dried tomatoes, slice the olives, tear the basil, and grate the Parmesan.
02 -
In a shallow serving bowl, stir together the olive oil, balsamic vinegar, garlic, oregano, chili flakes, black pepper, and a small pinch of flaky salt.
03 -
Add the Havarti, salami, sun-dried tomatoes, and olives. Stir gently so the cheese stays in pieces and the oil coats everything.
04 -
Sprinkle the Parmesan and torn basil over the top. Let the dip rest for 10-15 minutes at room temperature so the flavors mingle.
05 -
Toast or warm the bread slices until the edges are crisp. Serve right away with the dipping oil and spoon some of the chunky pieces over each slice.
# Notes:
01 -
Best served the day it is made, after a 10-15 minute rest.
02 -
Keep perishable leftovers refrigerated and do not leave the dip out for more than 2 hours.
03 -
Add fresh basil just before serving if making the oil base ahead.