Balsamic Shallot Relish

Ingredients:

5 shallots
7 tablespoons Lunaolivo Modena balsamic vinegar
2 tablespoons brown sugar
1 tranche of thyme (optional)
pinch of salt
1 tablespoon LunaOlivo Mission olive oil
200g blue cheese (I usually use Gorgonzola)
1 baguette, sliced

Process: 

Peel the shallots, cut in half and finely dice them up. Heat the olive oil in a heavy based non stick pan and sauté the shallots for about 5-10 minutes. Next pour in the balsamic vinegar and continue cooking until the vinegar is almost gone, which will take another 10-15 minutes, maybe a bit more. Add the sugar, increase the heat and bubble a bit till all the sugar dissolved, it will start caramelizing immediately, so a few more minutes on the stove will be enough. Check the consistency, if it’s too thick and will be difficult to spread add a few more drops of balsamic warm up a bit and finished, if it’s too liquid cook a bit more.  And you are done! You can either serve it directly or cool down and store in airtight container for a few days and then just heat up for a couple of minutes in the oven.

Now in the photo up this has already been prepared, but I would just recommend serving the relish in a jar together with a piece of cheese, slices of bread and letting everyone serve themselves.