Caprese Aperitivo

Arrange on a mini skewer per serving.

• 1 fresh buffalo mozzarella mini ball

• 1 fresh basil leaf

• 1 cherry tomato

Place over a small glass filled with a 2 T extra virgin olive oil to 1 T aged balsamic vinegar seasoned with coarse sea salt.

Whipped Ricotta crostini with balsamic Bing Cherries

• 8 oz ripe bing cherries

• 8 oz fresh ricotta

• zest of 1/4 lemon

• 2 tsp aged balsamic vinegar

• 1 small bunch basil, finely chopped

• 4 slices of ciabatta bread

• 1 tsp extra virgin olive oil

• coarse sea salt and coarse ground black pepper

To Serve

Brush each side of the bread with extra virgin olive oil and place on a hot griddle pan until toasted on each side.

Cut the cherries in half and remove the stones and stalks. Add to a bowl with the balsamic vinegar and a pinch of salt and pepper. Toss to combine and set aside.

Add the ricotta to a food processor with the lemon zest and a pinch of salt and pepper. Blend for a couple seconds until smooth and creamy.

Spread the toast generously with whipped ricotta and top with cherries and finely chopped basil.

Balsamic Peppered Fig jam

• 5 cups of figs, preferably Black Mission or Kadota, stems removed and coarsely chopped

• 1-1/2 cups turbinado sugar

• 1/2 cup aged balsamic vinegar

• 1/2 cup water

• 1 teaspoon black peppercorns, tied into a sachet

• 3 T fresh lemon juice

Bring the figs and water to a boil in a large nonreactive pot. Reduce heat and simmer 5 minutes to soften the fruit breaking fruit up with a wooden spoon to crush figs and break up the skins. Add sugar, balsamic vinegar, lemon juice and peppercorn sachet and return to a boil. Reduce heat and simmer, stirring frequently, until thick and jammy but not dry, about 20 minutes. Remove the sachet and spoon the jam into a jar or other storage container, cover, and let cool to room temperature and refrigerate.

Honey Balsamic Roasted Carrots

Heat the oven to 375°F. Place 1 lb of carrots in a roasting pan. In a small bowl, whisk together 4 T extra virgin olive oil, 1 T honey, and 3 t aged balsamic vinegar.

Pour over the carrots. Season with 1/2 teaspoon coarse sea salt and a generous grinding of black pepper. Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and caramelized. Add 2 T pine nuts and roast for another 5 minutes. Transfer to a serving dish and sprinkle a few more drops of balsamic on top with additional sea salt. Garnish with sprigs of fresh thyme.

Balsamic brussel sprouts

• 12 oz Brussel sprouts cleaned

• 2 tbsp extra virgin olive oil

• 4 oz diced pancetta

• 1 tsp coarse sea salt

• 1/2 tsp coarse ground black pepper

• 1 cup aged balsamic vinegar

Chop Brussel sprouts into bite size pieces for roasting. Preheat oven to 375 degrees

(F). Spread Brussel sprouts and diced pancetta on baking sheet in a single layer. Toss with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until they start to caramelize. Heat balsamic vinegar in a small sauce pan while sprouts are roasting. Carefully bring to a simmer and allow to cook until the liquid is reduced by roughly half. Remove Brussel sprouts from oven, and toss with balsamic reduction. Roast for additional 2-3 minutes. Serve hot.