Use Good Quality Olive Oil and Balsamic Vinegar
This is an easy and tasty recipe for toasted bread to dip in balsamic vinegar and olive oil. There are never any leftovers when I make it! This recipe is hard to mess up, but use good quality olive oil and balsamic vinegar for the best taste.
Toast the Bread with Butter
A thick-cut bread works best for this recipe. I used Sara Lee Artesano Bakery Bread in these photos because it is thick-sliced with a light texture. I have tried Italian bread and thick slices of brioche with good results.
Make the Dipping Sauce
You can make a dipping sauce for the bread with balsamic vinegar and olive oil. Use good quality vinegar and oil for the best taste. Buy an aged balsamic that is thick and sweet. I love Olivier Balsamic Vinegar from Williams Sonoma. It is aged 25 years! The taste is noticeably sweeter and milder than other bottles of balsamic vinegar–which makes it perfect for dipping. However, there are other great, aged balsamic bottles of vinegar to choose from. Check with specialty food shops if you don’t already have a favorite.
Also, choose extra virgin olive oil for dipping. Williams Sonoma has a house brand of olive oil that gets good reviews, but you can use any brand of extra virgin oil you like. If you are unfamiliar with olive oils, be careful when buying new brands you have not tried. Many olive oils are counterfeit and are diluted with other oils. Here is an article from Camille Styles if you are interested in learning more.
Sprinkle Greens on Top
To finish the bread, sprinkle fresh-chopped or dried herbs on top. Enjoy!