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Deconstructed Caprese with Basil-Infused Olive Oil
Submitted by Bethany at Aperitì on September 11, 2012 in Appetizers, Cold Dips
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE INFUSED OLIVE OIL:
- ¼ cups Virgin (NOT Extra-virgin) Olive Oil
- ½ cups Fresh Basil Leaves, Loosely Packed
- ¼ teaspoons Sea Salt
- FOR THE CAPRESE ASSEMBLY:
- 8 ounces, weight Fresh Mozzarella Pearls (also Known As Mozzarelline Or Bocconcini)
- 8 ounces, weight Cherry Or Grape Tomatoes
Preparation Instructions
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. (Don’t forget the fondue forks or toothpicks.)
Buon appetito!
