My obsession with blood oranges goes back to the year 2001. I was heading to work as a bartender at a restaurant in Los Altos, CA and as I drove through the beautiful back roads, I came across a fruit stand and decided to stop. They had several samples of fruit and their blood oranges caught my eye. After sinking my teeth into the ruby red flesh and tasting its sweet flavor, I bought some and brought them to work to use in cocktails. That was the night that sparked my love affair with blood oranges.
Rosemary is another favorite of mine which I use in everything from chicken and lamb dishes to cocktails and desserts. As I was browsing Pinterest this week, one of my favorite bloggers, The Girl in the Little Red Kitchen, appeared in my feed and I saw her recipe for Blood Orange Rosemary Olive Oil Bread and was intrigued. I clicked on the link and immediately pinned the recipe. The timing was perfect as I have been buying blood oranges lately since they are in season. My local market has moro oranges which is the most colorful of the blood orange varieties. Moro oranges have a deep red flesh with a sweet, almost raspberry flavor.
I baked two loaves of this beautiful bread and was very pleased with the end result. Perfect with a cup of coffee in the morning or paired with blood orange sorbet for a dessert, this versatile bread is easy to make and quite delicious.
I also made a blood orange glaze with gave a nice sweet finish to this masterpiece.