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Loaded Bread Dipping Oil with Sweet Summer Nectarines, Mozzarella, and Basil

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Ingredients

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   For the Base

  • ½ c. olive oil
  • 2 yellow nectarines – diced 
  • ¼ c. mozzarella pearls or fresh mozzarella – diced or torn 
  • ¼ c. grated parmesan 
  • Handful of chopped basil leaves 
  • 1 Tbsp. fresh rosemary leaves – chopped 
  • 2 garlic cloves, crushed 
  • Zest of 1 lemon 
  • 1 – 2 tsp. balsamic vinegar glaze 
  • Big pinch of flaky salt or finishing salt 

   Addins 

  • 1–2 Tbsp. pistachios, cashews, or other nut – chopped
  • 1 Tbsp. dried cranberries or dried cherries – chopped 
  • 1 Tbsp. dried apricots – chopped 
  • ¼ c. sun dried tomatoes or fresh tomatoes – chopped 
  • Small handful of arugula – chopped or torn 

Instructions

  1. Prepare the ingredients. Dice the nectarines and mozzarella, chop the basil, rosemary, and any add-ins you plan to use. Crush the garlic cloves and zest the lemon.

  2. Combine the base. In a shallow serving bowl, pour in the olive oil. Add the diced nectarines, mozzarella pearls, grated Parmesan, basil, rosemary, garlic, lemon zest, balsamic glaze, and flaky salt.

  3. Mix gently. Stir the ingredients lightly to distribute flavors without crushing the nectarines.

  4. Add the extras. Fold in any desired add-ins—nuts for crunch, dried fruit for sweetness or tartness, tomatoes for body, and arugula for a peppery bite.

  5. Rest briefly. Let the mixture sit for 5–10 minutes to allow the flavors to meld.

  6. Serve. Pair with crusty bread for dipping, making sure each bite gets a little of everything. Garnish with whole basil leaves and a sprinkle of flakey sea-salt!

Keywords: nectarines

Find it online: https://www.weaversorchard.com/loaded-bread-dipping-oil/