How to use
balsamic pearls. 7 elegant serving ideas.

What you need

• 2 medium ripe tomatoes, sliced
• 4 oz (115 g) fresh mozzarella, sliced
• 6 to 8 fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 1 to 2 teaspoons Dakry Black Balsamic Pearls
• Sea salt and freshly ground black pepper, to taste

How to serve

1. Alternate the tomato and mozzarella slices on a shallow serving plate. Tuck the basil between them.
2. Drizzle with olive oil and season lightly. Let the tomatoes, cheese and basil remain the focus.
3. Spoon the pearls over the mozzarella just before serving. Begin with 1 teaspoon for the plate and add more after tasting.

Finishing tip: For a more relaxed presentation, tear the mozzarella by hand and serve with warm sourdough on the side.

What you need

• 8 baguette slices, about 1/2 inch thick
• 1 tablespoon extra virgin olive oil
• 1/3 cup (75 g) cream cheese, softened
• 3 oz (85 g) smoked salmon
• 2 teaspoons Dakry Black Balsamic Pearls
• Fresh dill and thinly sliced red onion, to finish

How to serve

1. Brush the bread lightly with olive oil. Toast until crisp and let it cool before adding the toppings.
2. Spread each slice with cream cheese. Add a small fold of salmon and a few thin strands of onion.
3. Finish each crostini with about 1/4 teaspoon of pearls and a small dill sprig. Arrange on a platter and serve promptly.

Finishing tip: Prepare the toast in advance, then assemble close to serving so the bread keeps its texture.

What you need

• 12 plain crackers or small toasted baguette rounds
• 4 oz (115 g) Brie, cut into 12 pieces
• 1 small firm ripe pear, thinly sliced
• 3 teaspoons Dakry Pomegranate Balsamic Pearls
• A few small thyme leaves, optional

How to serve

1. Place a piece of Brie on each cracker or toast. Add one or two thin slices of pear.
2. Top each bite with approximately 1/4 teaspoon of pearls. Keep the portion small enough to eat comfortably.
3. Add a few thyme leaves if using and serve on a simple platter.

Finishing tip: Use plain crackers so the cheese, pear and pearls can carry the flavor. For a board rather than individual bites, serve the pearls in a small bowl with a clean spoon.

What you need

• 12 thick cucumber rounds
• 12 medium cooked shrimp, peeled, chilled and patted dry
• 1/4 cup (55 g) cream cheese, softened
• 1 teaspoon finely chopped chives, plus more to finish
• 3 teaspoons Dakry Lemon Balsamic Pearls

How to serve

1. Mix the cream cheese with the chopped chives. Pat the cucumber rounds dry.
2. Spread a small amount of the mixture on each cucumber round and place a shrimp on top.
3. Add about 1/4 teaspoon of pearls to each bite. Finish with chives and keep chilled until serving.

Finishing tip: For a plated appetizer, arrange three bites per person and finish with a little extra virgin olive oil.

What you need

• 1 lb (450 g) carrots, peeled and cut lengthwise into similar sized pieces
• 1 tablespoon extra virgin olive oil
• 1/3 cup (50 g) crumbled feta
• 2 teaspoons Dakry Black Balsamic Pearls
• 1 tablespoon chopped flat leaf parsley
• Sea salt and black pepper, to taste

How to serve

1. Heat the oven to 425°F (220°C). Toss the carrots with the olive oil, a little salt and pepper. Spread them on a baking sheet in a single layer.
2. Roast for approximately 25 to 35 minutes, turning once, until tender and browned at the edges. Timing depends on the thickness of the carrots.
3. Transfer to a serving dish and let the strongest heat subside. Add the feta and parsley, then spoon the pearls over the top just before serving.

Finishing tip: Try the same finishing combination on roasted beets or a warm grain bowl. Keep the pearls as a visible final accent.

What you need

• 10 to 12 oz (285 to 340 g) freshly cooked and rested steak
• 2 cups (40 g) baby arugula
• 1 tablespoon extra virgin olive oil
• A few shaved pieces of Parmesan
• 1 to 2 teaspoons Dakry Black Balsamic Pearls
• Freshly ground black pepper, to taste

How to serve

1. Dress the arugula lightly with the olive oil and divide between two plates.
2. Slice the rested steak across the grain and arrange it beside or over the leaves. Add a few Parmesan shavings.
3. Finish each plate with 1/2 to 1 teaspoon of pearls. Add black pepper to taste and serve.

Finishing tip: For a vegetable variation, use cooked portobello mushrooms instead of steak. Add the pearls after the mushrooms have been cooked and plated.

What you need

• 2 generous scoops vanilla ice cream or gelato
• 1 cup (150 g) strawberries, hulled and sliced
• 1 teaspoon Dakry Pomegranate Balsamic Pearls, plus more to taste
• A few small mint leaves, optional

How to serve

1. Divide the strawberries between two small bowls and add a scoop of vanilla ice cream to each.
2. Spoon approximately 1/2 teaspoon of pearls over each serving. Taste before adding more.
3. Finish with a small mint leaf if using and serve immediately.

Finishing tip: Prefer a deeper balsamic note? Try Black Balsamic Pearls in the same quantity. Keep the rest of the dessert simple.