How to Use

Use daily! Here are some ideas to get you started..

Apps and side dishes:

On bruschetta with tomatoes and mozzarella; ricotta, basil, and peaches; cheddar and apples; fig and brie – be creative!
Classic combo of tomatoes, mozzarella, basil and Traditional 18 yr old balsamic glaze on a platter or skewered
Cheese and crackers topped with your favorite flavored glaze
Have two flavors on a charcuterie board with meats, cheese and fruit for dipping and drizzling
Skewered chicken with any flavor glaze
Grilled and roasted vegetables
Sweet potato topping
Pesto roasted potatoes
Pesto pasta with vegetables
Watermelon, feta and mint salad

Drizzle on at breakfast:

Plain yogurt with fresh fruit and nuts
Toast with peanut butter and bananas
Oatmeal with fruit
Cottage cheese and fruit
Add Sue’s Raspberry to your favorite pancake syrup
Avocado toast

Add a drizzle at lunch:

Use alone as a salad dressing, or whisk into a vinaigrette
On top of yogurt and fresh fruit
On your sandwich or wrap
Dip your raw vegetables into your favorite flavor

Elevate dinner with a drizzle:

Grilled or roasted meats
Chicken breast
Fried fish
Cooked salmon
Topping to burgers, beef, turkey, veggie, or salmon burgers
Pork chops with a balsamic flavored applesauce
Homemade pizza or flatbread
Add to tomato soup with grilled cheese

Dessert ideas:

On top of ice cream
Grilled or fresh fruit
Fresh strawberries and balsamic over ice cream or pound cake
Mix glaze into fruit topping on cheesecake
Drizzle on desserts for a festive look

Keep in mind that balsamic glaze will stay thick on cold food and will thin out on warm food. Balsamic Glaze can be stored at room temperature, if a thicker glaze is desired than store it in the refrigerator.