French bread with Balsamic Vinegar and Olive Oil
The only thing healthy about this week’s recipe is olive oil, which we know is a healthy fat. I had planned to talk about how to save your holiday leftovers, but after yesterday’s tragedy in Connecticut, I don’t feel like talking about cellophane and tin foil. That topic will be saved for another day. I just feel like hugging my husband and trying to work out all of these emotions in my head. My heart is broken for the families that have lost everything. I can’t begin to imagine that kind of loss and realizing your worst fears have come true. My world would cease to exist if my husband or any one of my family was taken so suddenly and so senselessly from me. So today, I am thankful for those I love and all the blessings I have. And thankful that I can eat French bread.
Loaf of French Bread or other type of crusty bread, sliced into pieces
Extra Virgin Olive Oil
Coat the bottom of a bowl with olive oil. Add the balsamic vinegar. I would say about ¼ vinegar to ¾ olive oil is a good ratio, because the vinegar is very acidic. Jeff likes more vinegar than I do, so add more to taste. Add the garlic salt and Italian seasoning to the bowl to taste.
Whisk to mix, because vinegar and oil don’t play well. But you knew that.
Dip bread in the mixture and eat.
Voilá, super easy super elegant appetizer that’s super good!