Balsamic Thyme Glaze
Well, folks, this is it, game on. The holidays are here, and if you’re scrambling around like me, never fear, Curdis is here to help make your entertaining easy. From now through Christmas, we’ll be featuring super easy, super delicious recipes that will make any pop-up party no sweat. This week we cooked up a Balsamic Glaze that has a hint of sweetness and gentle savory tones. It’s the perfect way to dress up a simple wedge of cheese for a simple hors d’oeuvre.
We chose Napoléon, because it’s a special cheese for a special occasion. It is a cave-aged sheep milk creation with a rind that is crated and pitted like the face of the moon. Rich with caramel and earthy notes, this cheese perfectly rounds out the acidity of the vinegar.
This recipe is short on time and big on flavor, can be made well in advance, and keeps refrigerated for up to one month. So do yourself a favor, and whip up this super easy appetizer. Have leftover Balsamic Glaze? Use it to jazz up burgers, salads, vegetables and turkey!
Balsamic Black Pepper Thyme Glaze
¾ cup balsamic vinegar
2 tablespoons honey
3 springs fresh thyme
1 garlic clove, peeled and halved
¼ teaspoon fresh ground pepper
½ pound Napoléon
- Add balsamic vinegar, honey, thyme and garlic clove to a small sauté pan.
- Bring to a simmer over medium-high heat, then lower to medium-low. Continue to simmer until vinegar is reduced by a third, and is thick and syrupy, about 20-25 minutes.
- Remove from heat and stir in black pepper.
- Serve drizzled over cheese wedge and serve extra on the side.
Yield: ½ Cup
Keeps refrigerated up to 1 month.