1 pound fruit of the season (Pear, figs, grapes, strawberries, bananas, plums, etc...)
8 or 9 oz pecorino di fossa cheese or aged parmesan cheese
4 - 5 oz dried fruit
Liquid Gold Traditional Balsamic Vinegar (reduced optional)
Cut the cheese inti small slices or pieces. Clean the fruit and cut it also.
Pour Balsamic Vinegar in a small cup and place it in the center of the serving plate. (If a thicker 'sauce' is preferred, use a reduction, recipe follows)
Dip the cheese and the fruits alternatively in the vinegar.
*reduction. Place 1 cup Tradition Balsamic Vinegar in a small saucepan on med/high heat. Heat just below a boil until the reduced to almost half, or required consistency is reached. An alternative to a reduction is a Balsamic Blaze.