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.
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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!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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