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Balsamic glaze - Bring balsamic vinegar (½ cup) and brown sugar (2 tbsp) to a boil, let it thicken, and turn off stove.
Spread boursin (2 packs) over the base of a largish flat dinner plate.
Combine cherry tomatoes (3 cups cut into longitudinal quarters), very finely diced red onion (2 tbsp), garlic (1 tsp), olive oil (2 tbsp), and salt and pepper (to taste). Scatter over the boursin.
Drizzle with a tad more olive oil and the balsamic glaze.