Grape, Parmesan, and Acacia Honey Skewers
Ingredients (for 12 skewers)
- 24 white or rosé grapes , washed and dried
- 12 not-too-thin flakes of Parmigiano Reggiano DOP (aged 24-30 months)
- 2 teaspoons of acacia honey Lina Sapori e Delizie
- a few leaves of fresh rosemary or thyme (optional)
- 12 small wooden toothpicks
Preparation
- Cut the Parmesan into even, not too thin, flakes.
- On each toothpick, thread a grape, a Parmesan shaving, and another grape.
- Arrange the skewers on a serving plate or wooden board.
- Just before serving, drizzle a little Lina Sapori e Delizie acacia honey over the top, letting it drip gently.
- Garnish with a sprig of thyme or rosemary for an aromatic and decorative touch.
Why it works
- Sweet and salty contrast: the freshness of the grapes meets the intense flavor of Parmigiano and the silky sweetness of acacia honey.
- Simplicity and sophistication: three ingredients that express the nature, tradition, and elegance of the Italian table.
- Aromatic balance: the acacia honey, with its delicate, floral flavor, enhances the creaminess of the cheese without overpowering its aroma.
Consistency
- The grapes offer the crunchy and juicy note.
- Parmesan gives a crumbly and velvety texture.
- Honey binds everything together with a sweet, flowing caress.
Tips and pairings
- Excellent as finger food for an aperitif or starter together with a glass of Pignoletto Vivace Vallona or a glass of Riesling Italico Ca' Beltrami .
- You can prepare them ahead of time and store them in the refrigerator, covered, for 4–5 hours.
- Serve them on a wooden cutting board or on black tasting plates to bring out the color of the grapes and the sheen of the honey.
- Gourmet variation: add a drop of Lina Sapori e Delizie truffle balsamic vinegar pearls for a surprising finishing touch.