Olive Oil and Herb Dipping Sauce with Gluten-Free Bread

Ingredients

• 0.5 cup Extra Virgin Olive Oil
• 1 tablespoon Fresh Rosemary (chopped)
• 1 tablespoon Fresh Thyme (chopped)
• 2 cloves Garlic (minced)
• 0.25 teaspoon Red Pepper Flakes
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 1 Gluten-Free Bread (baguette or loaf)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a small saucepan on the stove over low heat. Add the 0.5 cup Extra Virgin Olive Oil to the saucepan. Heat the oil until it is warm, about 65°C. Add the 2 cloves Garlic (minced) and the 0.25 teaspoon Red Pepper Flakes to the warm oil. Cook for 1 minute, stirring gently, until the garlic is fragrant but not browned.
2. 2Remove the saucepan from the heat. Stir in the 1 tablespoon Fresh Rosemary (chopped), 1 tablespoon Fresh Thyme (chopped), 0.25 teaspoon Salt, and 0.125 teaspoon Black Pepper.
3. 3Pour the olive oil and herb mixture from the saucepan into a small serving dish.
4. 4Slice the 1 Gluten-Free Bread into pieces for dipping.
5. 5Warm the sliced gluten-free bread. You can do this in an oven set to 175°C for 3-5 minutes, or by using a toaster until it is lightly golden and warm.
6. 6Serve the warm gluten-free bread alongside the small serving dish of olive oil and herb dipping sauce.

Substitutions

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