Recipes for Aged Balsamic Dop

Ingredients

• 1 pound assorted vegetables (such as carrots, bell peppers, zucchini, and onions)
• 2 tablespoons olive oil
• 2 tablespoons expired Aged Balsamic Dop
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and chop the vegetables into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, expired Aged Balsamic Dop, dried thyme, salt, and pepper.
4. Spread the vegetables evenly on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring once halfway through.
6. Serve hot as a delicious side dish.

Ingredients

• 2 large ripe tomatoes
• 8 ounces fresh mozzarella cheese
• A handful of fresh basil leaves
• 2 tablespoons expired Aged Balsamic Dop
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Slice the tomatoes and mozzarella into ¼-inch thick slices.
2. Arrange the tomato and mozzarella slices on a serving platter, alternating between them.
3. Tuck fresh basil leaves between the tomato and mozzarella slices.
4. In a small bowl, whisk together expired Aged Balsamic Dop, extra virgin olive oil, salt, and pepper.
5. Drizzle the balsamic dressing over the salad.
6. Allow the salad to marinate for 10 minutes to let the flavors meld.
7. Serve as a refreshing appetizer or side dish.

Ingredients

• 1 cup Aged Balsamic Dop
• 1 tablespoon honey

Instructions

1. In a small saucepan, combine the Aged Balsamic Dop and honey.
2. Bring the mixture to a boil over medium heat.
3. Reduce the heat to low and simmer for 25-30 minutes, or until the mixture has thickened and reduced by half.
4. Remove from heat and let it cool.
5. Once cooled, transfer to a glass jar and store in the refrigerator.