Pimentón Bread Dip
Smoke, oil, bread — nothing else
The simplest appetizer in Spain: pour your best EVOO into a shallow dish, dust with smoked paprika from La Vera and flaky sea salt, and dip bread. Three Iberico Club products, five seconds of preparation, and it's the first thing to disappear from any table. Use picos camperos or tear fresh bread — both work.
Ingredients
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Pour a generous pool of EVOO into a shallow dish or small plate.
- Dust the surface with smoked paprika — enough to create visible red streaks in the oil.
- Add a pinch of flaky sea salt to the center.
- Serve with picos camperos and torn bread for dipping. Replenish as needed.
Related Products
