what's good: glorious dippable bread - the olive oil edition

The first post on glorious dippable bread was more rich than usual. This is a better picture of how I eat bread on a regular basis.

The bread is neo-Tuscan boule. The olive oil is layered with red pepper flakes, grated parmesiano-reggiano, black pepper, fresh oregano and basil. The wine is a shamelessly cheap cabernet sauvignon.

On a light day, this can be dinner. With guests, it's a side dish or appetizer. Any day of the week, it's a good thing.


1 comment:

  1. Next time you come to visit, I'll make up some homemade bread and vegan pesto, and we can bust out a bottle of Two Buck Chuck. It's where classy meets klassy. Yeah! :-D


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