Balsamic Caviar Caprese Toast

I tried balsamic vinegar for the first time about 8 years ago and immediately loved it. It’s relatively easy to make but adds a really unique touch to your Caprese toast or salad. Together with the vibrant green basil oil, it complements the burrata in a beautiful and elegant way.

Ingredients:

For the Balsamic Caviar:

•⁠ ⁠2/3 cup balsamic vinegar

•⁠ ⁠2 teaspoons agar-agar powder

•⁠ ⁠3/4 cup olive oil

For the Basil Oil:

•⁠ ⁠1 cup fresh basil leaves

•⁠ ⁠1/4 cup avocado oil

•⁠ ⁠1/4 cup olive oil

For the Toast:

•⁠ ⁠1 slice sourdough bread

•⁠ ⁠3 slices heirloom tomatoes

•⁠ ⁠1 ball of burrata cheese

•⁠ ⁠Chopped green onions or chives

•⁠ ⁠3-4 cloves garlic confit

Instructions:

Make the Basil Oil:

1.⁠ ⁠Bring a pot of water to a boil. Add the basil leaves and cook for 30 seconds. Immediately transfer the basil to a bowl of ice water to cool for 5 minutes.

2.⁠ ⁠Drain and place the basil in a blender with the avocado and olive oils. Blend until smooth. Strain through a cheesecloth-lined strainer or a coffee filter.

Make the Balsamic Caviar:

1.⁠ ⁠Place olive oil in the freezer for 30 minutes.

2.⁠ ⁠In a saucepan over medium heat, combine the vinegar and agar-agar powder. Cook for about 2 minutes. Let the mixture cool for about 8-12 minutes.

3.⁠ ⁠Using a squeeze bottle, gently drop the warm balsamic mixture into the cold olive oil to form pearls.

4.⁠ ⁠Strain the pearls from the oil and set aside.

Prepare the Toast:

1.⁠ ⁠Toast the sourdough bread slice until golden.

2.⁠ ⁠Spread the garlic confit over the toasted bread.

3.⁠ ⁠Arrange the tomato slices on top, season with salt, and then add the burrata cheese.

4.⁠ ⁠Season with black pepper.

5.⁠ ⁠Drizzle with basil oil, then carefully place the Balsamic Caviar on top.

6.⁠ ⁠Garnish with chopped green onions or chives.

Serve immediately and enjoy!