Floating Olive Branch
BBQ Bread Dipper

Serves 4 



1/3 cup Garlic Infused Olive Oil 

2 tablespoons Mesquite Hickory Smoke Infused Olive Oil 

1 teaspoon Worcestershire sauce

2 tablespoons Bourbon Maple Infused Balsamic Vinegar 

1/2 cup farmer's cheese or large curd cottage cheese

2 tablespoons sun-dried tomatoes, minced

1 tablespoon cherry or Calabrian chili peppers, minced 

2 tablespoons fresh chives, chopped 

2 teaspoons Cowboy Rub Seasoning Blend 

2 teaspoon honey 

Ciabatta, sourdough, or focaccia bread, toasted (or warmed) and sliced 



Drizzle Garlic Infused Olive Oil, Mesquite Hickory Smoke Infused Olive Oil, Worcestershire sauce, and balsamic onto a plate or flat-bottomed bowl. Add the cheese to the plate, spreading it out slightly for easy dipping. Sprinkle the dish with sun-dried tomatoes, chili peppers, chives, Cowboy Rub seasoning blend, and honey. Serve with toasted or warmed slices of bread for dipping, scooping, and sopping.