Simple appetizer, snack, or lunchtime centerpiece, artisan cheese with honey and aged balsamic vinegar always reminds me of Italy.
The first time we experienced cheese presented in this way was in Colle Val d’Elsa, a small town in Tuscany, it was just one more thing we fell in love with there. The sweet server in the photo with me, Cinzia, insisted we try it—yes, we got the name, and a photo of everyone who served us in Italy since it was like dining with friends.
Chèvre, Pecorino Romano, Parmigiano Reggiano are all excellent served this way. The slight tang in the cheese is the perfect balance to the sweetly complex balsamic and honey. Seasonal, ripe fruit of choice adds a fresh and luxurious appeal. Although Parmigiano Reggiano is often a shaved or shredded topping for Italian suppers, when thinly sliced and drizzled with balsamic and honey, its amazing flavor can be truly appreciated.
Simple, clean, yet full and harmonious, this combination can be served with crackers or crusty bread as an appetizer, side dish, or dessert.