Plated Lunch Recipe
Starters for the table include artisanal bread & house-made dipping oil, hummus & vegetable crudite.
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Ingredients
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Artisanal Bread
House-Made Dipping Oil
Hummus
Vegetable Crudite
Method
Artisanal Bread Preparation
- 1
Mix the Dough
In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and olive oil, mixing until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 3
Let it Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 4
Shape and Bake
Preheat the oven to 375°F (190°C). Shape the dough into a loaf, place it on a baking sheet, and bake for 25-30 minutes until golden brown.
House-Made Dipping Oil Preparation
- 5
Combine Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and dried herbs.
- 6
Serve
Transfer to a serving dish for dipping.
Hummus Preparation
- 7
- 8
Adjust Consistency
If the hummus is too thick, add a little water to reach desired consistency.
- 9
Vegetable Crudite Preparation
- 10
Prepare Vegetables
Wash and cut the carrots, celery, cucumber, bell pepper, and cherry tomatoes into suitable sizes for dipping.
- 11
Arrange on a Platter
Place the prepared vegetables on a serving platter for easy access.