Description
This Balsamic Tomato Bread Dip features fresh cherry tomatoes, briny olives, and aromatic garlic infused in a silky balsamic oil base, finished with Parmesan cheese and fresh basil. It’s the perfect no-cook appetizer that’s elegant enough for entertaining yet simple enough for casual gatherings.
Ingredients
Scale
- 120 ml extra virgin olive oil, use a high-quality oil for the best flavor
- 3 tablespoons balsamic glaze, adds sweetness and depth
- 4 garlic cloves, finely minced
- 1 teaspoon Italian seasoning, or use a blend of dried basil, oregano, and thyme
- 1 teaspoon chili flakes, or to taste for a gentle heat
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 250 grams cherry tomatoes, finely diced, use ripe but firm tomatoes
- 60 grams olives, a mix of green and black, sliced
- 1 red onion, finely diced
- 3 tablespoons fresh basil, chopped, or use parsley for a milder taste
- 30 grams Parmesan cheese or Pecorino Romano, finely grated
- 1/2 lemon, zest only
Instructions
- Whisk the Dressing: In a shallow serving dish, whisk together the olive oil, balsamic glaze, minced garlic, Italian seasoning, chili flakes, salt, and black pepper until well combined, about 1 minute.
- Add Fresh Ingredients: Add the diced tomatoes, sliced olives, finely diced red onion, chopped basil, grated Parmesan, and lemon zest to the dressing.
- Mix Gently: Stir until all of the ingredients are evenly coated with the flavorful balsamic oil, being careful not to crush the tomatoes.
- Rest the Dip: Let the dip rest for 10 to 15 minutes at room temperature so the flavors can meld together and the tomatoes release their juices.
- Serve: Serve with warm crusty baguette, toasted crostini, crackers, or pita chips, spooning plenty of the flavorful oil onto each piece of bread.
- Prep Time: 15 minutes