A vibrant green basil oil adds color and flavor to this verrine, a riff on the ever-popular tomato and fresh mozzarella caprese salad. Extra basil oil can be frozen and quickly defrosted to use in salad dressings. If you can’t find balsamic glaze (look in the vinegar section), you can simmer balsamic vinegar until it’s the consistency of honey.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The basil oil will keep, refrigerated, for up to 1 week.
The verrines can be assembled (minus the garnishes) 2 to 3 hours ahead and refrigerated. Garnish with the breadstick halves and pea shoots just before serving.
made this for 32 guest as part of our Easter dinner celebration. Rave reviews from all guest...give it a try, you won't be sorry!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?