Bread Dipping Oil with Crispy Prosciutto

This Bread Dipping Oil is a 5 minute appetizer idea that’s packed with flavor and great for hosting. High quality olive oil and balsamic are combined with Parmesan, garlic, fresh basil, capers, and seasonings, and topped with crispy prosciutto.

This is my take on a classic Italian bread dipping oil with a few additions that make it even better. It starts with good-quality extra virgin olive oil and balsamic vinegar, mixed with lots of freshly grated Parmesan, garlic, basil, Italian seasoning, capers, and red pepper flakes. Everything comes together in one shallow bowl, making it an easy appetizer for entertaining or serving before dinner.

The crispy prosciutto is what makes this bread dipping oil a little different. Thin slices of prosciutto are baked until crisp, then crumbled over the top just before serving. I like to serve it with toasted sourdough bread for scooping up all the Parmesan, herbs, and bits of prosciutto.

If you like this dip, you’ll love my Sun-Dried Tomato Dip and my Hot Honey Whipped Feta Dip.

• Side Dish

Bread Dipping Oil with Crispy Prosciutto

This Bread Dipping Oil is a 5 minute appetizer idea that's packed with flavor and great for hosting. High quality olive oil and balsamic are combined with Parmesan, garlic, fresh basil, capers, and seasonings, and topped with crispy prosciutto.

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Ingredients

Serves 4 people

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• ▢ ½ cup good-quality extra virgin olive oil
• ▢ 2 tbsp balsamic vinegar
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 2 garlic cloves finely grated
• ▢ 2 tbsp fresh basil finely chopped
• ▢ 1 tsp dried Italian seasoning
• ▢ 1 tbsp capers drained and roughly chopped
• ▢ ¼ tsp red pepper flakes optional
• ▢ Flaky sea salt
• ▢ 4 thin slices prosciutto
• ▢ ½ loaf sourdough bread sliced
• ▢ Olive oil for brushing the bread

Instructions 

• Bake the prosciutto: Preheat your oven to 400°F. Lay the prosciutto slices in a single layer on a parchment-lined baking sheet. Bake for 8–12 minutes, or until crisp. Let cool, then break into small pieces.
• Toast the sourdough: Arrange the sourdough slices on a baking sheet and lightly brush with olive oil. Bake at 400°F for 5–8 minutes, flipping halfway through, until toasted and golden around the edges.
• Make the dipping oil: In a shallow serving bowl, combine the olive oil, balsamic vinegar, grated Parmesan, grated garlic, chopped basil, Italian seasoning, capers, and red pepper flakes. Stir gently to distribute everything evenly.
• Finish the dish: Sprinkle with flaky sea salt and top with the crispy prosciutto pieces. Add a little extra Parmesan and fresh basil if desired.
• Serve: Serve immediately with toasted sourdough bread for dipping.

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