Here in wine country we learn to value every part of the vineyard harvest. Saba or “mosto cotto” is cooked grape juice. It’s not fermented, but is the first step in making balsamic vinegar. Water is cooked out of the grape juice leaving a sweet, rich, thickened syrup perfect to drizzle on our Fromage Blanc with ripe, seasonal fruit for dessert. Here’s an idea for an authentic wine country brunch appetizer… serve with sparkling wine!
Makes about 20-25 appetizers
1 Baguette, thinly sliced
1 7.5 oz. container Bellwether Farms Fromage Blanc
3 ripe nectarines or other stone fruit in season
4 Tablespoons Saba (or substitute Cassis or aged Balsamic)
Grill or lightly toast the baguette slices. Spread with Fromage Blanc, top with sliced nectarines and drizzle with Saba or Cassis.