Honeycrisp or Macoun apples (or favourite apples), sliced
cherries and berries if desired
small wheel of brie cheese, sliced (or try goat cheese or any soft cheese of choice)
½ c. White Balsamic Vinegar of choice
1 tsp. honey
To make the balsamic reduction, whisk the White Balsamic Vinegar and 1 tsp. of honey in a small saucepan over medium heat. Bring to simmer and reduce heat to low. Simmer, stirring occasionally, until mixture coats the back of a spoon - approximately 7-10. *Watch carefully. Do not burn. Mixture continues to thicken as it cools.*
When mixture is reduced by half or thickened to desired consistency, remove from heat.
Wash, dry, core and slice apples. Wash and dry berries. Slice brie or goat cheese. Arrange or layer fruit and cheese on a plate however you like. For softer cheese, mound spoonfuls around the plate
Drizzle with White Balsamic Vinegar reduction and enjoy alongside bread or crackers, cooled spears of cooked asparagus, cucumbers, proscuito and ham, nuts, mangoes and banana, or other fruit.
To really elevate this simple dish, top with Saltwest Naturals Flor de Sal flaky sea salt and Salt Cellar's Urfa Ground Peppercorns. Wow!
Note: Try this with any White Balsamic Vinegar of choice, especially:
Pinot Nero Rose Balsamic
Honeybell Orange White Balsamic
Cranberry Pear White Balsamic