Nothing is simpler than tearing warm bread and dragging it through a pool of oil where balsamic has settled in dark drops, and Estoublon’s Olive Oil & Balsamic Vinegar Mini Set holds the two companions of every Provençal table.
Serves 2 · 10 min
- Warm a small country loaf for 5 minutes in a hot oven.
- Pour the olive oil into a shallow dish and add a pinch of flaky salt.
- Drop the balsamic vinegar into the center so it pools in the oil.
- Tear the bread and dip it while still warm.
The star of this recipe: Olive Oil & Balsamic Vinegar Mini Set, by Estoublon.
