I noticed the bottle of cherry balsamico tradizionale in my pantry and
thought, "What's the good of having the expensive vinegar if I never USE
it?" (This stuff is 12 years old and has been aged exclusively in cherrywood
casks.) So I made a snack for my girlfriend and myself.


Garnished watermelon bits:

1 chunk of watermelon with salt and pepper

1 thin (3/8 of an inch, maybe) wedge of watermelon with shards of Parmesan
Reggiano

1-inch cube of watermelon with a fat drop of cherry balsamico


Garnished broiled fig halves (split in half lengthwise and broiled in the
toaster oven while I was making the watermelon snacks):

1 broiled fig half and cherry balsamico

1 broiled fig half with a dollop of mascarpone and cherry balsamico

1 broiled fig half with pomegranate molasses and cherry balsamico

1 broiled fig half with a single fresh mint leaf


My girlfriend had a glass of Moscato d'Asti, but I'm working tonight so I
stuck with a pear-orgeat Italian soda.

Bob

Nancree queried:

>> 1 broiled fig half and cherry balsamico
>>
>> 1 broiled fig half with a dollop of mascarpone and cherry balsamico
>>
>> 1 broiled fig half with pomegranate molasses and cherry balsamico
>>
>> 1 broiled fig half with a single fresh mint leaf
>
> was each fig half broiled after the toppings were added" Including
> the fresh mint leaf??


No, I split the figs lengthwise and broiled them, then added the toppings. I
wanted to lightly caramelize the figs, but I didn't want to cook any of the
toppings. The residual heat caused the mascarpone to spread out, though.

Bob