I used to love eating bread with olive oil and dukkah, although after going to the Hunter Valley last year, I have a new appreciation for caramelised balsamic vinegar – with dukkah and olive oil. It’s too good to go past. I could just eat bread with oil, caramelised balsamic and dukkah as a meal.
Caramelised balsamic vinegar is often slapped with quite a high price tag, although I’ll prove to you how easy it is to make – using the balsamic vinegar in your cupboard. I’m sure nicer balsamic vinegars make nicer caramelised balsamic vinegar, although I’ve used whatever’s lying around – which is normally whatever is a good price.
And the best bread to eat with it has to be my favourite – ciabatta. I promise to post the lovely (and easy) ciabatta bread Nick has made very soon.
See my recipe for dukkah here.
Caramelised Balsamic Vinegar
Recipe by Anita @ Leave Room for Dessert
Depending on the brand of balsamic vinegar, you may need to add more sugar.
250ml balsamic vinegar
3-6 tablespoons caster sugar
2-4 tablespoons brown sugar
The smell of the cooking balsamic vinegar can be quite strong, so don’t breathe in the vapours too deeply. You may want a window open in your kitchen.
Place all ingredients in a small saucepan and heat on low/medium heat, until the sugar has dissolved. Turn the heat up to high until boiling and cook for 5-10minutes until the mixture has thickened slightly (it should reduce by about half). Test it by placing a small amount on a cold spoon and see how the mixture thickens with cooking. It should start to become darker as it thickens and run on the spoon less easily. This is a good opportunity to test it for your desired sweetness. It will thicken further upon cooling – although it will still taste lovely.
Enjoy by dunking a nice piece of ciabatta bread into olive oil then the caramelised balsamic vinegar. If you have dukkah, dip the coated bread into the dukkah. Use instead of balsamic vinegar as part of salad dressings.