Re: serving suggestion

I would suggest mixing a little balsamic vinegar with the oil. Some people like a little salt and pepper, or an herb mix, and as you say, parmesan is great. Why don't you provide a mix of things and let your guests customize? 
Cathy
On Nov 28, 2007, at 6:08 PM, Kitty wrote:
I'm a little bit helpless. I just do not cook much. And now that my oven died, I have had to reinvent my 'club' dinner. It's just 6 or 7 women I went to school with and it's my turn to host it.
What I'd like to know, is how people serve the breads they dip in oil; thought someone might know. I had purchased extra virgin olive oil for a baked potato horsdoerves, and now have no oven. I got some specialty breads and wondered if I should serve the oil on the side. But I think it's supposed to have something else, too. Is it parmesan cheese?
I can't bake my pie so I ordered a white choc raspberry cake roll from a specialty shop. Lasagna is out so I'm going with mosticioli made with some organic ingredients. I got a blend of 5 cheeses to sprinkle on top - maybe I should have picked up some parmesan. 



Kitty
neIN, Zone 5
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