CAPRESE SALAD WITH BASIL OIL
1 pint grape tomatoes
2 cups balsamic vinegar
1 container tiny mozzarella balls
Maldon sea salt (to taste)
FOR THE BASIL OIL:
1/2 cup grape seed oil
1 cup firmly packed basil leaves
Cut a tiny slice off bottom of tomatoes. With small spoon, scrape out inside of tomatoes.
Bring balsamic vinegar to boil. Turn off heat and let set for 5 minutes. Add tomatoes to vinegar and let set about 1 hour.
TO SERVE:
Drain well, putting tomatoes onto paper-towel lined pan. When dry, stuff a small ball of cheese into each tomato. Put 5 tomatoes on an individual serving plate, scattering about a few more mozzarella balls. Sprinkle with salt; drizzle with Basil Oil. Repeat with remaining tomatoes.
TO MAKE THE BASIL OIL:
Combine oil and basil in medium saucepan and heat over medium to medium-high heat about 3 minutes, or until oil is bubbling and leaves are beginning to firm. Reduce heat to medium and heat 3 to 4 minutes longer, or until leaves are crisp.
Carefully pour oil and leaves into blender and puree until smooth. Line a fine mesh strainer with cheesecloth, place over a small bowl or airtight storage container, and strain oil through cheesecloth.
Central Market Chefs' Table
Source: Karen Haram, San Antonio Express-News, October 15, 2008
1 pint grape tomatoes
2 cups balsamic vinegar
1 container tiny mozzarella balls
Maldon sea salt (to taste)
FOR THE BASIL OIL:
1/2 cup grape seed oil
1 cup firmly packed basil leaves
Cut a tiny slice off bottom of tomatoes. With small spoon, scrape out inside of tomatoes.
Bring balsamic vinegar to boil. Turn off heat and let set for 5 minutes. Add tomatoes to vinegar and let set about 1 hour.
TO SERVE:
Drain well, putting tomatoes onto paper-towel lined pan. When dry, stuff a small ball of cheese into each tomato. Put 5 tomatoes on an individual serving plate, scattering about a few more mozzarella balls. Sprinkle with salt; drizzle with Basil Oil. Repeat with remaining tomatoes.
TO MAKE THE BASIL OIL:
Combine oil and basil in medium saucepan and heat over medium to medium-high heat about 3 minutes, or until oil is bubbling and leaves are beginning to firm. Reduce heat to medium and heat 3 to 4 minutes longer, or until leaves are crisp.
Carefully pour oil and leaves into blender and puree until smooth. Line a fine mesh strainer with cheesecloth, place over a small bowl or airtight storage container, and strain oil through cheesecloth.
Central Market Chefs' Table
Source: Karen Haram, San Antonio Express-News, October 15, 2008
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