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Neapolitan Herb "Herbs of Naples" Aged Dark Balsamic Condimento
Neapolitan Herb "Herbs of Naples" Aged Dark Balsamic Condimento

: $20.99



Description Nutritional Information
You can practically taste the sweet, savory, and
herbaceous flavors of a delightful herb bouquet just by
smelling this balsamic!
Dried Neapolitan herbs playfully
mingle with our bright, fruity, and complex Traditional
18 Year Style Balsamic base. It boasts the versatility to
go from vinaigrettes for simple salads to marinades for
meats and vegetables, to homemade chutneys for
cheese and salumi plates, to tangy dessert sauces
drizzled over poached pears.
The essence of sunny
Naples runs through and through, making it perfect for countless dishes


Sweet & Spicy Squash with Creamy Feta

Serves 4


3 tablespoons Neapolitan Herb "Herbs of Naples" Aged Dark Balsamic

3 tablespoons Harissa Infused Olive Oil

1 tablespoon honey

1 tablespoon soy sauce

2 large zucchini squash, cut in half and scored

Creamy Feta:

1/2 cup cream cheese, softened

1/2 cup feta cheese crumbles

Garlic Infused Salt to taste

parsley sprigs


Combine balsamic, oil, honey, and soy sauce in a medium bowl and whisk to combine the marinade. Place squash in a zipper baggy or sealable container and pour in the marinade, coat the squash, cover, and refrigerate (a couple of hours).

Preheat the oven to 450°F.

Combine cream cheese and feta in a food processor and blend until smooth and creamy. Keep refrigerated until ready to serve.

Remove squash from the marinade and place on a large baking sheet. Roast squash for about 15 minutes or until golden brown and tender (you may need to broil the squash for the last 2-3 minutes to achieve maximum caramelization). Remove from the oven.

Spread creamy feta on the bottom of a serving platter and top with squash. Season squash with a little salt and Pepe e Aglio, drizzle with remaining creamy feta sauce, and top with parsley.

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