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Best ways to enjoy balsamic vinegar

I just received a gift of some expensive balsamic vinegar imported from Italy. I want to savor every drop. How best to enjoy it?

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  1. On strawberries or with chunks of parmesan cheese.

    1 Reply
    1. re: MMRuth

      With it being (obviously) December and strawberries aren't exactly in season, feel free to drizzle it on any ripe fruit. You want to stay away from citrus, I think but melons if you can find any good ones or pears are good substitutes. Ooo - just had a thought about some roasted beets. Try that too!

    2. Mixed to taste with brown sugar and black pepper, over cubed/sliced crisp apples.

      1. maybe thin slices of parmesan, on a cracker or thinly slice and maybe toasted italian bread, like a bruscetta. Strawberries! Yum.

        1. It never occurred to me to use balsamic vinegar on fruit-- strawberries, apples, parmesan cheese; it all sounds delish. Thanks for the ideas. Keep 'em coming!

          1 Reply
          1. re: dimsumgirl

            It's great with strawberries, but sweeten it a bit when you soak the strawberries (but only soak for about 2 hours before at most)- and top it off with marscarpone, yum!

          2. I like to just pour some in a cup and drink it straight. If the vinegar is good, it's really tasty this way.

            4 Replies
            1. re: Humbucker

              My husband would agree with you. He said if it costs $60 for 8 ounces, it should be as drinkable as a good port!

              1. re: dimsumgirl

                Your husband and mine must be twins :-)

              2. re: Humbucker

                I gotta know, when you pour it in a cup, how much are you pouring?

                I take my aged balsamic by the big drop or mini spoonful and am having a hard time imagining actually drinking that much intense flavour.

                1. re: orangewasabi

                  Just like a tablespoon or less, taking tiny sips. A good balsamic will be sweet and balanced, and shouldn't seem harsh at all when enjoyed straight. Sometimes I like to have little vinegar tastings will all the various wine vinegars we have in the kitchen. With even a good red wine vinegar, anything more than a than a few tiny sips starts to seem very chemical-y, but as I work my way from the cheap balsamics up to the better ones, I find I can drink more and more.