By Duane Pemberton
Here’s a quick, easy snack that makes a good appetizer and pairs very well with a dry riesling, gruner veltliner or verdejo.
- Fresh Tomato
- Fresh Basil
- Cheese of your choice
- Balsamic vinegar
Pan-sear the polenta in olive oil (bacon drippings even better). While that’s searing, make thin slices of the tomato and cheese – also, prepare the basil chiffonade.
Also reduce down the balsamic vinegar in a sauce pan by 2/3rd or until it coats the back of a spoon rather well.