Deconstructed Caprese with Basil-Infused Olive Oil
- 1/4 cups Virgin (NOT Extra-virgin) Olive Oil
- 1/2 cups Fresh Basil Leaves, Loosely Packed
- 1/4 teaspoons Sea Salt
- 8 ounces, weight Fresh Mozzarella Pearls (also Known As Mozzarelline Or Bocconcini)
- 8 ounces, weight Cherry Or Grape Tomatoes
- In a blender or food processor, blend the olive oil, basil leaves and sea salt until the basil is finely chopped.
- (While extra-virgin olive oil is usually the star of caprese recipes, its flavor would compete too forcefully with the basil in this one, so make sure you use the virgin variety.)
- Put the puree into a small saucepan or a microwave-safe bowl.
- Briefly warm the puree on the stovetop over low heat or for a few seconds in the microwave.
- Then strain it into a bowl through a coffee filter to remove the basil particles.
- For the best flavor, let the bowl of oil sit for a few hours.
- Serve the oil in dipping bowls alongside serving dishes with the cherry tomatoes and mozzarelline.
- (Dont forget the fondue forks or toothpicks.)
- Buon appetito!
virgin, fresh basil, salt, mozzarella pearls, weight cherry
Taken from tastykitchen.com/recipes/appetizers-and-snacks/deconstructed-caprese-with-basil-infused-olive-oil/ (may not work)