Peach Arugula Corn Pizza
I lb dried mission figs
½ cup Traditional Balsamic Vinegar from Olive Oil Etcetera
2 tbsp honey
Pinch of salt
Combine all ingredients in a sauce pan with 2/3 cup water. Cooked uncovered on low heat for 20 – 25 minutes or until liquid is absorbed. Puree with a blender, immersion blender or food processor. Allow to cool. Recipe makes 1 ½ cups jam.
*Recipe adapted from the olive press
Twisted Strawberry Shortcake
I used Traditional here but much like most of the balsamics you can use any of the dark ones
1/3 cup sugar
1/3 dry red wine
1/3 cup Traditional Balsamic Vinegar from Olive Oil Etcetera
1 ½ pints strawberries – quartered
Bisquick complete buttermilk biscuits
Vanilla ice cream
Combine sugar, wine and balsamic vinegar in a saucepan over medium-high heat until it boils. Continue to boil for 6 minutes or until liquid dissolves to 1/3 cup. Pour warm mixture over quartered strawberries and let it chill 1 hour. Meanwhile, make biscuits according to package. Layer strawberries, sauce, ice cream and biscuit, repeat layers and top with more strawberries and sauce! Serve with warm biscuits!!
Recipe originally from myrecipes.com
Red onion –thinly sliced
Traditional Balsamic Vinegar from Olive Oil Etcetera
Combine watermelon, feta cheese and onion. Drizzle with aged balsamic vinegar and serve.