Artisan Cheese with Honey & Aged Balsamic

Simple appetizer, snack, or lunchtime centerpiece, artisan cheese with honey and aged balsamic vinegar always reminds me of Italy.

Cinzia at da Simone ristorante

The first time we experienced cheese presented in this way was in Colle Val d’Elsa, a small town in Tuscany, it was just one more thing we fell in love with there. The sweet server in the photo with me, Cinzia, insisted we try it—yes, we got the name, and a photo of everyone who served us in Italy since it was like dining with friends.

Parmigiano Reggiano with honey and aged balsamic

Chèvre, Pecorino Romano, Parmigiano Reggiano are all excellent served this way.  The slight tang in the cheese is the perfect balance to the sweetly complex balsamic and honey.  Seasonal, ripe fruit of choice adds a fresh and luxurious appeal.  Although Parmigiano Reggiano is often a shaved or shredded topping for Italian suppers, when thinly sliced and drizzled with balsamic and honey, its amazing flavor can be truly appreciated.

Simple, clean, yet full and harmonious, this combination can be served with crackers or crusty bread as an appetizer, side dish, or dessert.

Buon appetito!

Goat cheese with honey, aged balsamic, and blueberries

Posted on the following Blog Hops:
Heart and Soul Hop
Healthy Home Economist Monday Mania
SS & GF Slightly Indulgent Tuesdays


4 responses to “Artisan Cheese with Honey & Aged Balsamic

  1. Massimo Sangiovese

    Please come back and visit us soon!

  2. Wow what an interesting way to present cheese, the different flavours in that plate surely will complement each other

  3. This is great for dessert too, when you want something that’s not too sweet. Very satisfying.

  4. A really good aged balsamic is on my foodie bucket list. The only time I’ve ever tasted it was ages ago, and it was on a pizza. Now I’d really love to try it in such a simple and pure way, like with cheese. Thanks for linking up to the Hearth and Soul hop.

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