One dark drop on a craggy chunk of parmesan, another on a halved strawberry: La Compagnie de Bouteville’s Balsamic Vinegar 10 Years, aged in former Cognac barrels, brings notes of smoked caramel and prune to every bite.
Serves 4 · 10 min
Ingredients
- 5 oz (150 g) aged parmesan, broken into bite-size chunks
- 12 ripe strawberries, halved
- Balsamic Vinegar 10 Years (La Compagnie de Bouteville), a single drop per piece
- A few basil leaves
Method
- Break 5 oz (150 g) aged parmesan into bite-size chunks with the tip of a knife.
- Halve 12 ripe strawberries and arrange them on a board with the parmesan.
- Place a single drop of the 10-year balsamic on each piece just before serving.
- Add a few basil leaves and serve as an appetizer or before dessert.
The star of this recipe: Balsamic Vinegar 10 Years, by La Compagnie de Bouteville.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
