Bread Service Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

For the sourdough boule: using a serrated knife, cut the boule into 1/2-inch thick slices, keeping the slices attached at the base if you want a pull-apart presentation, or fully separate for individual pieces.

For the ciabatta and dinner rolls: slice the ciabatta rolls in half horizontally. Leave dinner rolls whole unless you prefer to split them.

Brush all bread surfaces lightly with about 2 tablespoons of olive oil so they warm and lightly crisp rather than dry out. If using butter, brush some rolls with melted butter instead for variety.

Arrange bread in a single layer on the baking sheet (cut sides up for sliced pieces). Place the sheet in the preheated oven and warm for 8–10 minutes, or until edges are golden and crusts are crisped but interiors remain soft. If you prefer a deeper toast, broil 30–60 seconds at the end while watching carefully.

Remove from oven and transfer bread to a serving basket or platter. Keep loosely covered with a clean kitchen towel to retain warmth until ready to serve.

In a shallow serving bowl or small shallow dish, pour 1 cup extra-virgin olive oil.

Add 3 tablespoons aged balsamic vinegar to a separate small dish for guests who prefer dipping into vinegar alone, or drizzle the vinegar sparingly into the oil dish to create a marbled appearance. For a composed vinaigrette-style dip, add the balsamic directly into the oil and swirl gently.

Season the oil (or oil+balsamic mixture) with 1 teaspoon flaky sea salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon crushed red pepper flakes if using. Stir gently to combine without emulsifying—this keeps oil slick.

Scatter 2 tablespoons thinly sliced fresh herbs (basil or rosemary) over the oil. If using, sprinkle 2 tablespoons grated Parmigiano-Reggiano in the center of the dish and a little lemon zest (1/2 teaspoon) around the edge to brighten flavors.

Taste and adjust: add a little more balsamic if you want more tang, or more salt and pepper to preference. Provide the additional small dish of straight balsamic on the side for stronger vinegar lovers.

Arrange the warmed breads attractively on a basket or wooden board. Place the oil & vinegar dish(es) centrally so guests can reach them easily.

Provide small plates and butter knives or spoons for the oil and vinegar, and small ramekins if passing grated cheese or extra salt. If offering butter, place the 2 tablespoons softened butter in a small dish alongside the breads.

Serve immediately while breads are warm. Encourage guests to tear or slice bread, dip lightly into oil or oil+balsamic, and sprinkle cheese or herbs as desired.