More versatile and varied than a balsamic reduction, our fruity shrub drizzle is ideal for cheese plates, salads, and beautiful platings. Any flavor of shrub can be used. Although bitters are optional, they expand the range of your drizzle to something decadent.
We love the look of the cheese with an artful drizzle of shrub over the top. But to expand the plating options, you can serve the drizzle in a little saucer so guests can dip cheese, fruit, bits of sausage or other nummies in the shrub reduction if they choose.
Here are some examples of delicious pairings.
Jasper Hill Harbison: Scoop with small paddles or butter knives. Spread on mild crackers, drizzle with shrub drizzle and a sprinkling of pistachios.
Brebirousse d’Argnetal: Serve with sliced baguette, dried apricots, shaved Prosciutto or other dry-cured ham, and shrub drizzle.
Colston Basset Stilton: Crumble over fresh figs, minced mint, and shrub drizzle.
Vermont Creamery Coupole: Slice watermelon into 1×3” rectangles. Top with thinly sliced or shredded cheese, scallions, a sprinkling of nigella, chiffonnade of herb (mint, basil), and shrub drizzle.
Cloumage: Thinly slice baguette, brush with olive oil and toast lightly. When cool, spread with cloumage, top with caramelized onions (or sun-dried tomatoes, tapenade, etc) and shrub drizzle.