Blackberry Balsamic

Appetizer Ideas

Asian (or Bosc) Pear, Blackberry & Smoked Gouda Cheese Stacks (makes 12 - 15)


2         Asian Pears

1         Pint of Blackberries

1/2lb    Smoked Gouda Cheese

3-4oz   Blackberry Balsamic Vinegar

12+      4 1/2" Twizzle Top toothpicks

Peel your pear and then cut into 3/4" x 3/4" cubes. To remove excess moisture dry the cubes with paper towel. Place in Pyrex dish and coat with Blackberry Balsamic and let marinate for at least one hour. (Longer doesn't hurt if you have the time)

Cut the Smoked Gouda into same sized cubes and let it warm up to room temperature.

If your blackberries are large you may need to cut them in half, however, the end result is you want the size of your blackberry pieces to be the same size as the pear and cheese cubes.

When you are ready to assemble, pierce a piece of blackberry first, stack that on top of the cheese cube and then pierce that through the pear cube and place each stack on a serving tray.

Arrange them in a decorative layout and then drizzle a small thread of Blackberry Balsamic over each of them and serve! Adjust ingredient amounts to accommodate your number of guests.


Meyer Lemon EVOO drizzled over

Avocado & Havarti Cheese

One of our newest, and most recent "WORLD FAMOUS" creations has been lighting up the appetizer scene since circa 2012! Incredibly easy, quick to make, with only a few doesn't get much better than that!

Ingredients (Makes 12 Servings)

1            Avocado - ripe

1/4 lb    Havarti Cheese - Creamy, Plain (from Denmark if possible)

1 oz      Fanchone Gourmet's Meyer Lemon EVOO

             Sea Salt - coarse

12         Twizzle-top Toothpicks


Cut the cheese into rectangular cubes, approximately 1" long by 1/2" wide by 1/2" high. Let them sit out and warm to room temperature, about 45 minutes.

Peel and slice your avocado into chunks approximately the same size as your cheese cubes. Place an avocado piece on a cheese cube and pierce a toothpick through it. Place all 12 appetizers on a serving plate.

Drizzle all of them with Meyer Lemon EVOO until they are coated well. Sprinkle with sea salt, let sit for 10 minutes and serve.


This is definitely a white wine appetizer that pairs wonderfully with Sauvignon Blanc or a Viognier. It also goes great with Margarita's on the Rocks on a hot summer day. Bon Appetit!


Please bear with us as we build our recipe page(s).......over the last year we have had so many wonderful combinations created by our staff and thousands of customers it is overwhelming to get our arms around it. HOWEVER, we are going to!

These will be alphabetical by flavor starting with the vinegars first, and then the oils. Some flavors will have more creations listed than others, but as time goes on we'll be adding more and more for each flavor.

Once we get through this initial round of recipes, we'll be adding downloadable pdf versions so you'll be able to print them out and add them to your recipe file.

Also, if you want to forward your delicious recipe using the vinegar's or oils to us please do! If we decide it needs to be our featured "Recipe of the Month" you'll receive a FREE 4-pack of vinegars & oils! Just email it off to us! Bon Appetit!

Barrel-Aged  Balsamic  Vinegars
Chef-Inspired  Olive  Oils