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.
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
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.