The other night was a cooking-free Tapas Monday. On this occasion, the lack of cooking wasn’t dictated by a busy schedule; rather, it was created due to a shopping trip my husband and I made over the weekend. Spending some time at an Italian pasta and cheese shop, we found many delicious items and chose a few to bring home. With the purchase of country pâté and a goat’s milk brie, our Monday menu was almost fully planned.
I was thinking about what could be added to the menu to provide a little lightness and more flavor when my husband asked about adding balsamic strawberries. This was a convenient suggestion in that we had over a pound of strawberries in our refrigerator. It also was convenient in that this is another one of those ridiculously easy, not really a recipe, recipes.
However, the combination of flavors in this topping is amazing. Plus, it can be served in a variety of ways. Use it on its own, as a dip for pita chips or crackers. Serve it atop cheese, as a bruschetta topping. Turn it into a dessert accompaniment, using it as an embellishment for pound cake or ice cream. No matter what you choose, it is sure to be delicious.
- 1/4 cup balsamic vinegar
- 1 tsp. sugar
- 15 strawberries, diced
- In a small bowl, combine vinegar and sugar. Microwave for 30 seconds to help dissolve the sugar. Add strawberries to vinegar, and toss well. Cover and refrigerate for 30 minutes to allow the flavors to meld and to chill the ingredients.
- *I prefer using this topping at the 30 minute point. It can be refrigerated longer, but the strawberries will become softer.
