I have to admit, I’m loving these easy French Fridays with Dorie “recipes” lately. Cases in point – last week’s pistachio-avocado, the week before’s asparagus soup and this week’s “tartine” (p 44). It’s crazy month for teachers (this is my last Friday of the school year – and it’s not even a full day – yay!) so the “non cooking” is much much appreciated. Last weekend I was at TBEX (the world’s largest gathering of travel bloggers) and was only home very briefly to feed Cleo and water the tomatoes so this was the perfect little snack to tide me over until I got to the party food!
The recipe calls for baguette, spreadable goat’s cheese, strawberries and balsamic vinegar but I enjoyed these first off with no balsamic because, well, I was too hungry and started eating these as I watered the tomatoes right after I took these pics…
I tweeted how delicious this was and Dorie herself tweeted back that I should try this with “Saba” (a reduction of grape must).
@eatlivtravwrite If you have some Saba in the house, drizzle a little over the tartines. Saba's good w anything, but it's fab with berries.
— dorie greenspan (@doriegreenspan) May 30, 2013
As I contemplated this, I finished the tartines and made a mental note that I needed to make these again with something along the lines of Saba.
Well I didn’t have Saba but I did have “Vin Cotto” on hand…
Vin cotto (literally “cooked wine”) according to Wikipedia is “a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes including Primitivo, Negroamaro and Malvasia Nera, collected after being allowed to wither naturally on the vine for about 30 days.” This website calls vincotto “the ancient version of balsamic vinegar”. Interesting…
Well all right then! I just happened to have some and it sounded like it might be the perfect match for this dish.
And oh, boy, was Dorie ever right! As well as being fabulous on the toasted baguette, this was great just drizzled over a bowl of strawberries and a little crumbled goat’s cheese. I ended up with a tiny amount of each left over and it was perfect with a glass of wine as a pre-party, pre-dinner snack! This is a combo I will remember and make again and again!
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!
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