Dipping Oil

Back in Massachusetts, there's a restaurant chain called Bertucci's and their food is delicious. Lucky for me, there's one right next to the bridal store I purchased from when I got married. So every time we had to go there (picking out my dress, picking out bridesmaid dresses, alterations, etc.) we would eat at Bertucci's! The best part of going there is the freshly made rolls with their amazing dipping oil. I decided to try to recreate it. I have to say, mine might actually be even better. How do ya like that?! haha

Dipping Oil
Makes: 4 servings

2 cloves garlic
1 tsp fresh basil
1 tsp fresh parsley
1 tsp fresh thyme
1 tsp fresh rosemary
1/4 tsp crushed red pepper flakes
1 tbsp grated Parmesan
1/2 cup extra virgin olive oil
pinch of salt

  

• Mince the garlic, then crush it with the side of your knife until you have a fine paste. If you're not sure what I mean by this, check out this video.
• Mince the basil, parsley, thyme, and rosemary.
• Combine the garlic, herbs, pepper flakes, Parmesan, olive oil, and salt.
• Serve with sliced crusty bread or rolls for dipping.

Have some extra dipping oil left over? Toss it with some hot pasta and top with diced tomatoes!

...or you can use it as a marinade for chicken, seafood, or vegetables!

Bruschetta

At this point, I think everyone has heard of bruschetta. It's one of those foods that has really picked up in popularity over the last decade or so. In its simplest form, bruschetta is made of diced tomatoes, minced garlic, basil, olive oil, and salt. That's it. You might see some folks make it their own by adding something special like red wine vinegar, scallions, or something else. But sometimes I really like the classic. Just very basic - and delicious - flavors.

Bruschetta is usually served on top of crostini. That's just a piece of toasted bread, usually with some garlic rubbed on there. Crostini can be served with all kinds of great toppings including bruschetta, olive tapanade, or other meats, cheeses, and vegetables.

 Bruschetta
Makes: 4 servings

4 ripe tomatoes, cut into a 1/2" dice
2 cloves garlic, very finely minced
1 tbsp fresh basil, minced
1/4 cup extra virgin olive oil
1/4 tsp sea salt

Crostini:
1 baguette, ciabatta, or other crusty bread
1/4 cup olive oil
2 cloves garlic

• Make the crostini by slicing the bread on a bias (that means at an angle). Toast the bread pieces either on a grill or under a broiler.
• Remove the bread from the heat, immediately rub each piece with the garlic while the bread is still hot. Then brush with a small amount of the olive oil.
• Now make the bruschetta. Mix together the tomatoes, garlic, basil, olive oil, and salt.
• Serve the bruschetta on the crostini pieces right before serving. If you do this too early, the bread with get soggy.

Some people like to serve their bruschetta with a little sprinkle of shredded parmesan or asiago cheese. I'm a firm believer that not everything can be improved with the addition of cheese. I think this recipe is just the right balance of flavors as is. That being said, if you're a cheese fiend, go ahead and sprinkle some on there.

Bruschetta can also be used to top a piece of grilled chicken or fish or even mixed in with some hot pasta. Go ahead and get creative!

I was so excited to use the fresh tomatoes and basil from my container garden in this recipe. It stinks living in an apartment sometimes but I won't let that stop me from growing fresh veggies!

Pizza Chicken Roulade

A chicken roulade, in case you were curious, is just a piece of chicken that has been stuffed and then rolled up. With pizza chicken roulades, I stuffed them with the big slices of sandwich pepperoni that you get from the deli and fresh mozzarella and then braised them in tomato sauce. Braising refers to a process where you sear the meat or vegetable either on a grill or in a hot pan, then you finish the cooking process gently by simmering or baking in liquid, usually a sauce.

Pizza Chicken Roulade
Makes: 4 servings

2 boneless skinless chicken breasts
12 slices of sandwich pepperoni
8 oz fresh mozzarella (not the aged kind)
2 tbsp canola oil
1 jar of pasta sauce
4 pieces of fresh basil

• Cut the chicken breasts in half length-wise so that you have four thinner pieces of chicken.
• Place one piece of chicken between two pieces of plastic wrap. With a meat tenderizer, rolling pin, or other heavy instrument, pound the chicken flat. It should be about 1/8" thick. Repeat with the remaining pieces of chicken.
• Lay out a piece of chicken, layer 3 slices of pepperoni onto the chicken. Top with 1/4 of the mozzarella cheese, cut into slices. Roll the chicken up. To keep it together, you'll need to place about four toothpicks in there. Repeat with the remaining chicken, pepperoni, and cheese.
• Heat the oil in a stainless steel skillet over medium high heat.
• Place the chicken in the pan and sear on both sides for about 2 - 3 minutes per side. The chicken will still be raw in the middle.

• Pour half of the sauce in the bottom of a 13" x 9" glass baking dish. Place the chicken on top of the sauce in a single layer. Top the chicken with the remaining sauce.
• Bake at 400° F for 25 - 30 minutes until the chicken is thoroughly cooked and no longer pink.

• Serve on top of rice, pasta, or even roasted vegetables. Garnish with fresh basil.