Stone Fruit Dipping Oil & Bellini-Tinis
Two easy recipes for your next summer happy hour
Hiiii!
I’ve been really into loaded dipping oil lately. What’s a loaded dipping oil, you ask? Well, you know those little bowls of extra virgin olive oil dotted with balsamic vinegar that some Italian restaurants give you to dip your bread in? Think those, but way more fancy and over-the-top.
(I’ve said it once and I’ll say it again — I am who I am.)
A few years ago these were popping up all over Instagram, and I’m very happy to report that they’re back, both on my feed and my table.
While most versions are loaded up with chopped olives (yum), herbs (duh), and plenty of parmesan (always yes), I’m convinced they can be a blank canvas for just about anything.
Sweet and savory. Crunchy and creamy. Fresh and rich. Somewhere between a dip and a chopped salad, with plenty of really good olive oil tying it all together. They’re super satisfying, way more interesting than a charcuterie board, and definitely one of those things that I’d happily set out for an appetizer with some good bread and accidentally call dinner.
And when you add a really good cocktail on the side? Twist my arm, why don’t ya.
Currently On My Counter
Simple summer dinners (with plenty of buttered noodles to make sure everyone’s happy).
Dirty grapefruit spritzes might be the most refreshing summer drink. 2 oz gin, 3 oz grapefruit juice, a splash of olive brine, juice of half a lime, and sparkling water to top. Thank me later.
Eating a piece (or four) of fresh bread slathered in butter and sprinkled with flaky salt and black pepper while I cook makes me feel like I’m in a Nancy Meyers movie.
This snack plate I made for a play date at our house made me so happy.
Now, let’s cook something good
Ok, back to our dipping oil. I’ve made a few different versions of these over the past year, but this one leans heavily into stone fruit season. Juicy nectarines, sweet cherries, crunchy pistachios, salty feta and parmesan, lots of herbs, and just enough shallot and jalapeno to keep it interesting.
It’s sweet, it’s savory, and it’s completely addictive spooned onto some crusty bread. Plus, it’s everything I love about this time of year — easy, fresh, seasonal, and meant to be shared.
And because it’s about a million degrees outside, we’re making a refreshing cocktail to go with it: a bellini-tini, the love child of a bellini and a martini. Fresh peach purée, vodka, a kiss of lemon, shaken with ice and topped with Prosecco.
I’m obsessed with this pairing. It’s exactly the type of thing I want to make at this time of year. A very good excuse to call up some friends, slow down for the evening, and linger over the table.
The recipe
Stone Fruit Dipping Oil & Bellini-Tinis
Ready in: 15 minutes (all chopping + assembly — no cook!)
Serves: 4-6 (or 2 people for dinner)
