This is not new, but for whatever reason I just met balsamic glaze. Where have I been?
Balsamic glaze is basically a reduced balsamic vinegar which you can even prepare yourself if you’re feeling Italiana. It has a malty, rich taste and a syrupy texture that really turns my dial.
And just so you know, I’m not only worried about being labeled “lame” because I’m late to the balsamic glaze party. The recipe I’m about to share is verbatim a Trader Joe’s sample that I walked by and ate the other day. What can I say? Some things you can’t improve and that’s that.
There are two details I would like to point out before I list the recipe. First of all, you can get balsamic glaze at many markets (aka: this is not a plug for TJ’s!) Secondly, I’m sure you can make a ton of tasty treats with balsamic glaze, but as fresh ripe summer tomatoes and basil are my best warm weather friends, I haven’t actually experimented with other glazey combos yet. I just keep making this and we keep shoveling it in and now I’ll tell you how to do it too.
Glazed Caprese Salad (shown here on a summer’s night candle lit table where I ate and drank with some girlfriends who were like recommended bonus ingredients to the whole experience.)
Ingredients: buffalo mozzarella cheese, fresh chopped tomatoes, fresh chopped basil, balsamic glaze, dash of salt
Directions: chop, mix, pour, eat, smile, eat more.
Tips: you may notice that I didn’t list quantities of the ingredients. It really doesn’t matter and anyway I say grab as much of each item as you can so you’ll have a ton of salad in front of you when you’re finished! Just drizzle the balsamic glaze a little at a time and stir/taste along the way. It will mix and dilute with the tomato juices so you’ll need less than you might think.
p.s. I’m back Lisa!