Patrick Oconnell
Feta cheese and balsamic glaze are a match made in heaven. The salty, creamy feta is perfectly complemented by the sweet, tangy balsamic glaze, creating a delicious contrast of flavours. This combination is incredibly versatile and can be used in a variety of dishes, from salads to bruschetta. For instance, a watermelon feta salad with mint and balsamic glaze is a refreshing summer treat, while feta bruschetta with balsamic glaze makes for a quick and easy appetizer. You can even get creative and experiment with different types of cheese and vinegar to find your perfect pairing.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer/starter |
| Ideal For | Family dinner, get-togethers, summer potluck |
| Taste | Sweet, salty, creamy, tangy, fresh |
| Ingredients | Feta cheese, balsamic vinegar, sugar/honey, tomatoes, basil, onion, olive oil, bread |
| Preparation | Mix ingredients, drizzle balsamic glaze, sprinkle cheese, grill/fry |
| Time | Quick and easy |
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What You'll Learn
Feta Bruschetta with Balsamic Glaze
Ingredients:
- Feta Cheese
- Balsamic Glaze
- Tomatoes
- Basil
- Garlic
- Olive Oil
- Salt and Pepper (to taste)
- Bread (any Italian bread with a coarse/rough texture, such as Tuscan, Pugliese, or sourdough)
Optional Ingredients:
- Onion
- Parsley
Directions:
- Mix diced tomatoes, basil, garlic, salt, pepper, and olive oil in a bowl. If desired, add diced onion to the mixture.
- Slice the bread into pieces about 1/2 inch to 1 inch thick.
- Drizzle olive oil on both sides of the bread slices.
- Toast the bread in a pan over medium heat until crispy and golden brown.
- Rub one side of each bread slice with a garlic clove.
- Spoon the tomato mixture onto each slice of bread.
- Sprinkle crumbled Feta cheese over the tomato mixture.
- Drizzle balsamic glaze over each piece.
Homemade Balsamic Glaze:
If you want to make your own balsamic glaze, combine 1 cup of balsamic vinegar and 1 tablespoon of granulated or brown sugar in a pot. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until it reaches a syrupy texture.
Enjoy your Feta Bruschetta with Balsamic Glaze!
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Watermelon Feta Salad with Mint and a Balsamic Glaze
This salad is very easy to make and is a perfect side dish for a summer get-together or potluck. It is also a great side for grilled or smoked meats, especially red meats.
To make this salad, you will need the following ingredients:
- Watermelon
- Feta cheese
- Fresh mint
- Balsamic glaze
- Flaked sea salt (optional)
Additionally, you can add a dressing of lemon juice and extra-virgin olive oil to the salad.
- Cut the watermelon into cubes and place them in a large serving bowl or on a shallow plate.
- Crumble the feta cheese over the watermelon. It is recommended to use soft feta cheese that melts in your mouth.
- Drizzle the watermelon and feta with the balsamic glaze. You can find a bottle of balsamic glaze near the balsamic vinegar in most grocery stores, or you can make your own.
- Sprinkle the salad with chopped fresh mint. Spearmint is preferred over peppermint as its flavor is milder.
- Optionally, sprinkle the salad with flaked sea salt to enhance the flavors.
- For an extra touch of flavor, add a dressing of lemon juice and extra-virgin olive oil to the salad.
This Watermelon Feta Salad is a delightful combination of sweet, salty, and tangy flavors, creating a refreshing dish that is perfect for summer.
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Arugula Salad with Feta Cheese and Balsamic Glaze
Arugula, also known as rocket, Italian cress, roquette, or rucola, is a Mediterranean green that belongs to the mustard family. It is a leafy green with a peppery flavor and is a healthy addition to your diet.
Ingredients:
- 5 oz arugula
- 1 cup cherry tomatoes, halved
- 1/2 avocado, cubed
- 4 oz feta cheese, crumbled
- 1/4 cup balsamic vinegar
- 1 tbsp granulated sugar or brown sugar
- Salt and pepper, to taste
Instructions:
- In a small saucepan, heat the balsamic vinegar and sugar over medium heat until it comes to a boil. Reduce the heat to low and simmer for 20 minutes, or until the mixture has reduced by half and has a syrupy consistency. Set aside to cool.
- In a large bowl, combine the arugula, cherry tomatoes, avocado, and feta cheese.
- Drizzle the cooled balsamic glaze over the salad and toss gently to coat.
- Season with salt and pepper, to taste.
- Serve immediately and enjoy!
This salad is a perfect balance of sweet and savory, with the creamy feta cheese and balsamic glaze complementing the peppery arugula and fresh tomatoes. You can also add other ingredients like nuts, fruits, or even grilled beets to mix things up!
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How to make Balsamic Glaze
Balsamic glaze is a balsamic reduction, which means balsamic vinegar is cooked down to evaporate the water, resulting in a darker, thicker, and more flavourful version of balsamic vinegar. The intense flavour of the glaze means that it should be used as a drizzle.
To make a basic balsamic glaze, you will need balsamic vinegar and brown sugar or honey. The ratio of vinegar to sugar is usually 1 cup to 1 tablespoon, respectively. Some recipes call for more sugar, but starting with less is recommended as you can always add more to taste at the end.
Place the vinegar and sugar in a saucepan over medium heat, stirring constantly until the sugar has dissolved. Then, bring the mixture to a boil and reduce to a simmer for around 20 minutes, or until a syrupy texture is achieved. If your reduction becomes too thick, simply add a dash of water to loosen it.
You can also make a balsamic glaze without sugar. This method takes much longer but doesn't require any sweetener. Place balsamic vinegar in a jar and cover with cheesecloth. Let it sit at room temperature for a couple of months. You can infuse the glaze with woodsy flavour by adding fresh rosemary sprigs, lightly bruised with the back of a chef's knife.
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Balsamic Glaze vs Balsamic Vinegar
Balsamic glaze and balsamic vinegar are two very different condiments with distinct uses and flavours. While both condiments start with grape 'must', the production process diverges from there.
Balsamic vinegar is made from grape must that has undergone a traditional ageing process. It is a versatile product that can be used in dressings, marinades, and salads. It can also be drizzled over fruits and desserts to enhance their natural sweetness. Balsamic vinegar has a complex and nuanced flavour profile, blending sweetness, acidity, and woody undertones. Its texture is similar to that of traditional vinegars, making it ideal for use in dressings and marinades.
On the other hand, balsamic glaze is a more condensed and intensified version of balsamic vinegar. It is made by rapidly reducing the grape must to a thick syrup and infusing it with additional flavours like sugar, spices, or fruit extracts. This process results in a glossy, sweet, and tangy glaze with a syrupy consistency. The balsamic glaze is perfect as a finishing touch, such as a garnish on salads, soups, grilled meats, or roasted vegetables. Its thick consistency and sweet flavour make it a perfect topping for dishes like bruschetta or grilled cheese sandwiches.
While balsamic vinegar is excellent for adding acidity and depth of flavour to dishes, the balsamic glaze adds a touch of sweetness and balances out the acidity. The glaze is perfect for dishes where a runny condiment might be undesirable, such as sandwiches or bruschetta. The versatility of these two condiments makes them a great addition to any pantry, and they can be used in a variety of ways to elevate the flavours of homemade meals.
Balsamic glaze is a popular condiment to use with feta cheese. The sweetness of the glaze pairs well with the salty, creamy feta, creating a delicious combination. It can be drizzled over feta bruschetta, watermelon feta salad, or grilled cheese sandwiches to add a tangy and sweet flavour. The glaze not only enhances the taste but also adds a beautiful touch to the presentation of the dish.
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