I use extra-virgin olive oil (no comments <g>) sun dried tomatoes chopped up, the ones already soft in olive oil chopped up chiles from the garden (We like Thai Birds or Habs for this) a little good balsamic vinegar The trick to this is top quality olive oil, balsamic, sun dried tomatoes, fresh chiles AND good sourdough bread---like we have here in SF. <g> Mary-Anne Baghdad by the Bay