Type what you have

Ingredients

• ✓ balsamic vinegar
• black olive
• green olive
• kalamata olive
• garlic
• olive oil

Instructions

1. 1 Combine black olives, green olives, Kalamata olives, and garlic in the bowl of a food processor; pulse until chopped.
2. 2 Add balsamic vinegar and olive oil; process until smooth. Transfer spread to a bowl; cover with plastic wrap.
3. 3 Refrigerate before serving, at least 1 hour or overnight.

By GRAYCE

Ingredients

• ✓ balsamic vinegar
• tuna
• mayonnaise
• green onion
• red bell pepper
• black pepper
• garlic salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Ingredients

• ✓ balsamic vinegar
• basil
• black pepper
• salt
• worcestershire sauce
• lime
• olive oil
• cherry tomato
• black pepper
• cayenne pepper
• oregano
• cumin
• salt
• garlic
• jalapeno pepper
• green onion
• red bell pepper
• cucumber
• tomato

Instructions

1. 1 Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
4. 4 Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

By John Mitzewich

Ingredients

• ✓ balsamic vinegar
• almond
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
3. 3 Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
4. 4 Line the baking sheet with parchment paper.
5. 5 Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow time to dry, about 10 minutes.

By Robert Kostoroski

Ingredients

• ✓ balsamic vinegar
• olive oil
• garlic powder
• salt
• black pepper
• dandelion green

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
3. 3 Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

By Shanda

Ingredients

• ✓ balsamic vinegar
• egg
• onion
• water
• garlic
• sugar

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
2. 2 Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
3. 3 Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

By gibsey23

Ingredients

• ✓ balsamic vinegar
• fig
• white sugar
• bourbon whiskey
• lemon juice
• salt

Instructions

1. 1 Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

By James Ryan Schubert

Ingredients

• ✓ balsamic vinegar
• black bean
• ketchup
• apple cider vinegar
• salt
• onion powder
• chili powder

Instructions

1. 1 Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

By afb

Ingredients

• ✓ balsamic vinegar
• date
• goat cheese
• pecan
• bacon
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 slice bacon.
3. 3 Arrange the wrapped dates on a baking sheet. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
4. 4 In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.

By Toni Losada

Ingredients

• ✓ balsamic vinegar
• watermelon
• onion
• anaheim chile
• garlic salt

Instructions

1. 1 Combine watermelon, onion, and chile pepper in a serving bowl; stir in balsamic vinegar and garlic salt.

By Larry Brodahl

Ingredients

• ✓ balsamic vinegar
• fig
• goat cheese
• almond
• honey

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ balsamic vinegar
• baguette
• ricotta cheese
• basil
• black mission fig

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Ingredients

• ✓ balsamic vinegar
• orange juice
• lemon juice
• lime juice
• strawberry
• mango

Instructions

1. 1 Combine orange juice, lemon juice, balsamic vinegar, and lime juice in a large bowl until well mixed. Gently stir in strawberries and mango until evenly coated; set aside before serving for at least 20 minutes.

By Sarah Waller

Ingredients

• ✓ balsamic vinegar
• egg
• bacon
• mayonnaise
• red onion
• sugar
• celery salt
• black pepper
• parsley

Instructions

1. 1 Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
2. 2 While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
3. 3 Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

By Stephanie V

Ingredients

• ✓ balsamic vinegar
• olive oil
• zucchini
• feta cheese
• garlic
• herb

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
2. 2 Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
3. 3 Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

By barbara

Ingredients

• ✓ balsamic vinegar
• black mission fig
• olive oil
• burrata cheese
• bread
• sea salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
3. 3 Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
4. 4 Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

By John Mitzewich

Ingredients

• ✓ balsamic vinegar
• olive oil
• garlic
• parmesan cheese
• oregano
• black pepper

Instructions

1. 1 Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

By Jill

Ingredients

• ✓ balsamic vinegar
• golden beet
• olive oil
• great northern bean
• tahini
• lemon juice
• cumin
• turmeric
• salt
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
3. 3 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
4. 4 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

By lutzflcat

Ingredients

• ✓ balsamic vinegar
• soybean oil
• edamame
• soy sauce
• ginger root
• sesame seed
• maple syrup
• salt
• dukkah spice blend

Instructions

1. 1 Heat soybean oil over high heat in a wok or skillet.
2. 2 Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
3. 3 Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

By United Soybean Board

Ingredients

• ✓ balsamic vinegar
• bread
• olive oil
• strawberry
• thyme
• goat cheese
• salt
• pepper

Instructions

1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. 3 Combine strawberries and thyme in a small bowl and set aside.
4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Ingredients

• ✓ balsamic vinegar
• nectarine
• red onion
• sugar
• cilantro
• kosher salt
• black pepper

Instructions

1. 1 In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. 2 In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

By STELLY

Ingredients

• ✓ balsamic vinegar
• olive oil
• basil
• halloumi cheese
• honey
• cherry tomato
• metal skewer

Instructions

1. 1 Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
2. 2 Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
3. 3 Preheat an outdoor grill to medium-high heat.
4. 4 Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
5. 5 Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
6. 6 Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

By Soup Loving Nicole

Ingredients

• ✓ balsamic vinegar
• honey
• lemon juice
• black pepper
• naan bread
• ricotta cheese
• peach
• prosciutto
• basil

Instructions

1. 1 Bring balsamic vinegar, honey, lemon juice, and pepper to a boil in a small saucepan over high heat. Reduce heat to low and simmer until mixture has reduced to ⅓ cup, about 15 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over charred side: top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
4. 4 Return flatbreads to the grill: cover and cook until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

By SunnyDaysNora

Ingredients

• ✓ balsamic vinegar
• grape
• olive oil
• thyme
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Ingredients

• ✓ balsamic vinegar
• olive oil
• red pepper flakes
• asparagus
• prosciutto
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
3. 3 Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
4. 4 Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
5. 5 Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.

By A Day In the Kitchen

Ingredients

• ✓ balsamic vinegar
• basil
• watermelon
• mozzarella cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Trim basil leaves into small circles about 1 inch in diameter.
2. 2 Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
3. 3 Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

By Nicole Cox

Ingredients

• ✓ balsamic vinegar
• olive oil
• cayenne pepper
• sun-dried tomato
• kalamata olive
• green olive
• garlic
• black pepper
• cream cheese

Instructions

1. 1 Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
2. 2 Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

By Alexis May Tanner

Ingredients

• ✓ balsamic vinegar
• pork sausage
• cheese blend
• ricotta cheese
• green onion
• sun-dried tomato
• portobello mushroom
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ balsamic vinegar
• rosemary
• garlic
• chickpea
• olive oil
• water
• salt
• pepper

Instructions

1. 1 Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
2. 2 With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.

By Hannah

Ingredients

• ✓ balsamic vinegar
• black bean
• corn
• yellow bell pepper
• orange bell pepper
• green bell pepper
• olive oil
• red onion
• red wine vinegar
• apple cider vinegar
• garlic
• cilantro
• salt
• cumin
• hot sauce

Instructions

1. 1 Stir black beans, corn, yellow, orange, and green bell pepper, olive oil, red onion, red wine vinegar, balsamic vinegar, apple cider vinegar, garlic, cilantro, salt, cumin, and hot sauce together in a non-reactive container. Chill in the refrigerator overnight.

By Erinn Danna