Tuscan Dipping Oil

This zingy, garlic and parmesan-infused dipping oil is awesome on fresh Italian bread or as a side with bruschetta. It must be refrigerated after use, but will keep for several weeks. Just let it warm up to room temperature before serving.

Ingredients:

1/4 cup fresh-grated hard Parmesan cheese (fine) 1/2 cup XV olive oil Drizzle of balsamic vinegar 1 crushed dried chili pepper, or 1/2 tsp. dried chili flakes, to taste 2 cloves crushed garlic, finely minced Dash of fresh-ground black pepper Pinch of salt 1/2 tsp. dried basil 1/2 tsp. dried Italian oregano

Directions:

Combine the dry ingredients in a small mixing bowl and add the Parmesan cheese. Mix well with a wire whisk or two forks. Slowly add the olive oil and balsamic vinegar and mix.

Let stand at least 1 hour for the flavors to incorporate. Even better when stored overnight and then allowed to warm up on the table before serving.

Serve on a shallow plate with fresh, crusty Italian or French bread sliced thinly at a bias.

Serves 4.