Balsamic Bash Gift Set Recipes

This gift set sampler includes recipes and the following 60 ml bottles:

  • Fig Balsamic
  • Strawberry Balsamic
  • Heirloom Blenheim Apricot White Balsamic
  • Blackberry Ginger Balsamic
  • Cranberry Pear Balsamic
  • Summertime Peach White Balsamic

Note that this set used to include our 12-year aged balsamic. If you’re looking for recipes for that balsamic, one is included at the end of this post, as is a formerly included recipe for strawberry balsamic.

Find it in our stores or purchase it online at

Check out these recipes!

Sweet Balsamic Strawberries with Crème Fraîche

Simple can be best, especially when it comes to sweet, locally grown strawberries. Creme Fraiche is a tangy, cultured cream that is richer, thicker and more flavorful than sour cream. You can use regular, traditional balsamic if you don’t want to use strawberry balsamic; espresso balsamic would also be fantastic. For garnish, use mint or basil leaves, whichever pleases your palate. Serves 2 to 4.
Prep Time 1 hour
Course Appetizer, Dessert, Side Dish, Snack
Cuisine Italian



  • 1 basket about 12 oz., strawberries, stems removed, sliced in half or quartered
  • Optional: A bit of brown sugar about 1 tablespoon
  • 2 to 3 Tbsp Sigona’s strawberry balsamic
  • About 4 oz. crème fraîche
  • Fresh mint or basil leaves chiffonade


  • Place strawberries in a medium bowl. Stir in the brown sugar, if using, and the balsamic. Cover and allow berries to macerate (release their natural juices) at room temperature for at least an hour; stir occasionally.
  • Use a slotted spoon to transfer the berries to a serving dish or bowl. Drizzle with a bit of the reserved balsamic. Top with crème fraiche as desired; sprinkle with mint or basil.


Sigona’s infused balsamics and olive oils are available in our markets or online at
Keyword Sigona’s Strawberry Balsamic
Tried this recipe?Let us know how it was!

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction
Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.  

What you need: 

  • 1/4 cup Sigona’s Fig Balsamic, divided
  • 8 to 12 slices of a sweet baguette, about 1/4-inch thick
  • Sigona’s Tuscan Herb Olive Oil, for brushing
  • Arugula, 2 to 3 leaves per toast
  • Spreadable goat cheese, known as chèvre, or an alternative spreadable cheese, such as crème fraîche or cream cheese
  • Dried black mission figs, quartered 

Directions: Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to low and simmer for 5 to 7 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Note: The balsamic will continue to thicken and reduce when removed from heat. A good consistency will resemble thick chocolate syrup. Set aside to cool. 

Heat an indoor grill pan or griddle over high heat. 

Brush both sides of the slices with Tuscan herb oil and grill for about 1 minute per side, turning once, so the outside is just crisp-brown. Remove to a plate and set aside.

Place 2 or 3 leaves of arugula on top of each toast. Gently spread a generous teaspoon or more, to taste, of the cheese on the arugula and place a piece of the cut fig on top. 

Arrange the toasts on a serving dish. Use a spoon to drizzle some of the fig balsamic reduction on top of each toast. Serve.

Blenheim Apricot Balsamic and Ginger Glazed Salmon
Blenheim Apricot Balsamic and Ginger Glazed Salmon
Apricot Balsamic & Ginger Glazed Salmon

Apricot Balsamic & Ginger Glazed Salmon

This is a quick and easy way to add incredible sweet & savory seasoning to salmon. Serve it alongside a green salad or oven-roasted broccolini. Serves 2.
Course Main Course
Cuisine American
Servings 2 people



  • 2 tsp Sigona’s Garlic Oil see note
  • 1 tsp freshly grated ginger add a little more if desired
  • 3 Tbsp Sigona’s Blenheim Apricot Balsamic see note
  • 2 tsp Dijon mustard
  • 2 salmon fillets or one large enough for two servings
  • Salt and ground pepper to taste
  • For Garnish: sliced fresh apricots chopped dried Blenheim apricots, minced fresh herbs (parsley, basil, cilantro, etc.)


  • Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; grease foil with desired oil or cooking spray.
  • Heat the garlic oil in a small skillet over medium heat. Add the ginger and cook, stirring, until fragrant. Add the balsamic and Dijon; cook, stirring occasionally, until it thickens and reduces a little, about 4 to 5 minutes. Turn off the heat.
  • Season salmon with salt and pepper. Place salmon skin-side-down on the baking sheet and liberally brush with about half of the glaze. Bake for 8 minutes then brush again with remaining glaze. Bake for another 6 to 8 minutes or until fish is cooked through (internal temp of 145°F).
  • Serve salmon immediately garnished with fresh apricot slices and minced herbs.


Sigona’s infused olive oils and balsamics are available in both our markets and online at
Keyword salmon, Sigona’s Blenheim Apricot White Balsamic, Sigona’s Garlic infused olive oil
Tried this recipe?Let us know how it was!

Mixed Greens Salad with Asian Pears, Glazed Walnuts and a Cranberry-Pear Vinaigrette

Simple fall flavors in this dish make for a great salad. Asian pears are refreshing and crisp, and hold up well when tossed with the other ingredients. Plus they’re a little more exotic than apples or regular pears; perfect for a holiday dish! Serves 4 to 6. 

For the vinaigrette:

For the salad

  • About 8 cups mixed greens
  • 1 to 2 Asian pears, quartered, cored and sliced into very thin wedges
  • 1 small shallot, thinly sliced
  • About 1/2 cup Sigona’s glazed walnuts

For the vinaigrette: In a small bowl, whisk together the balsamic, honey, Dijon and shallot. While whisking, drizzle in the olive oil. Season with salt and pepper to taste.

For the salad: Toss the greens, pear and shallot with a little less than half of the vinaigrette. Add more vinaigrette if needed to lightly coat all ingredients well.

Divide salad among salad plates and top with the walnuts. Serve remaining vinaigrette on the side.

Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda
Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda

Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda

Mostarda is a traditional Italian condiment that is similar to chutney. It goes well with grilled meats or as a spread served with charcuterie. The savory-tartness of mustard melds together deliciously with the sweetness of the peach balsamic, whose sweetness is enhanced as it reduces and caramelizes. Inspired by Bobby Flay Fit. Serves 4.


Directions: Peel and dice the peaches, discarding the pit.

Heat garlic oil in a medium saucepan over medium-high heat. Add the shallots and sauté until soft; about 2 to 3 minutes. Reduce to medium-low and add the balsamic; bring to a simmer. Add the mustards and a pinch of salt, stir and then add the peaches. Bring the mixture to a simmer, stirring occasionally, until the liquid has just about evaporated and the mixture has thickened, about 15 to 18 minutes. Remove from heat and set aside.

Preheat an outdoor grill or indoor grill pan over high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They’re cooked through when an internal thermometer reads 145°F.

To serve, arrange pork on a serving platter and spoon the mostarda on top. Serve remaining mostarda on the side.

Fresh Strawberry, Kale and Orzo Salad with a Balsamic Vinaigrette

Fresh Strawberry, Kale and Orzo Salad with a Balsamic Vinaigrette

This hearty salad serves nicely as a side or as a main dish, and is just lovely with any fresh berry. If you go with blueberries, try our blueberry balsamic in the vinaigrette. Instead of orzo, you can use farro, an ancient grain, if you’d like. Enjoy! Serves 3 to 4.

For the Salad:

  • 3/4 cup uncooked orzo
  • 1 cup chopped fresh strawberries
  • 1/4 cup chopped walnuts or pecans (look for some of our glazed varieties at Sigona’s)
  • 1/3 cup cubed or crumbled Feta or goat cheese
  • 2 cups shredded kale
  • 2 Tbsp minced basil, optional

For the Vinaigrette:

Directions: Cook the orzo just to al dente, according to package directions. Fluff and allow to cool in the fridge for about 20 minutes, stirring once.

Meanwhile, in a small bowl, whisk together the garlic, shallot, honey, lemon zest, lemon juice and the balsamic. While whisking briskly, drizzle in the olive oil and mix well to emulsify the mixture. Season with salt and pepper. Set aside.

In a large bowl, gently mix together the cooked and cooled orzo, the strawberries, nuts, cheese, shredded kale and basil, if using. Drizzle the vinaigrette over the top and toss to incorporate. Season with salt and pepper.

Serve chilled or at room temperature.

Our 12-year aged balsamic used to be part of this lineup but has been retired. Should you have a box from years past or are looking for that recipe, we’ve archived it here:

Roasted, Balsamic-Glazed Bosc Pears with Rosemary and Burrata

When fruit cooks, its natural sugars become caramelized, creating a rich, almost brown-sugar like flavor. The delicate flavor of pears, combined with their caramelized sugars, the savory rosemary and the sweet tang of the balsamic is absolutely delicious served with creamy, slightly salty burrata. This dish is nice as an appetizer or dessert. Serves 4.


Directions: Preheat oven to 400 F. Melt butter or preferred cooking oil in a heavy-bottomed, oven-safe sauté pan or cast-iron skillet over medium-high heat. Once hot, add the pears, cut-side down; sauté for about 2 minutes or until they begin to brown and caramelize. Add the rosemary to the pan then place the pan in the oven.

Roast for 20 minutes. Use an oven mitt to remove the pan from the oven. Drizzle the balsamic over the pears and return to the oven to roast another 5 minutes. Carefully remove the pan, use tongs to flip the pears over and place on a serving dish. Use a spoon to drizzle the balsamic, which will have reduced a little, over the pears. Plate the ball of burrata amongst the pears, drizzle with a little of the balsamic, if desired, and serve warm.

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