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Heirloom Tomato, Burrata, and Basil Verrines

Scott Phillips

Servings: 8

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.


  • 1 packed cup basil leaves (1-1/4 oz.)
  • 3/4 cup canola or vegetable oil
  • 1-1/2 lb. heirloom tomatoes, cut into medium dice, or cherry tomatoes, quartered
  • Kosher salt and freshly ground black pepper
  • 1/3 cup finely chopped yellow onion
  • 2 Tbs. small (nonpareil) capers, drained and rinsed
  • 2 Tbs. finely chopped sun-dried tomatoes
  • 1 8-oz. ball burrata, cut into 8 pieces
  • 1 cup small, fresh mozzarella balls (about 1/2 inch)
  • 3 Tbs. plus 2 tsp. balsamic glaze
  • 1/2 cup pitted Niçoise olives
  • 1 cup pea shoots (optional)
  • 8 store-bought breadsticks, halved, or 1 recipe Rosemary Grissini

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 45
  • Sodium (mg): 440
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 11


Make the basil oil

  • Line a strainer with a double thickness of damp cheesecloth and place it over a bowl. Have ready a colander and a bowl of ice water. Bring a medium pot of water to a boil. Stir in the basil leaves and cook until bright green, about 10 seconds. Drain the basil in the colander and transfer to the ice water to cool. Squeeze out excess water, and pat dry with paper towels.
  • In a blender, purée the basil with the canola oil until smooth. Pour into the lined strainer and let sit, undisturbed, until the oil is completely strained, about 30 minutes.

Prepare the other layers and assemble

  • In a large bowl, toss the tomatoes with 1 Tbs. basil oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • In a small bowl, combine the onion, capers, and sun-dried tomatoes.
  • Put 2 tsp. basil oil in each of eight 8- to 10-oz. flat-bottomed glasses. Top with a piece of burrata. Divide the onion mixture among the glasses, then layer on the mozzarella, balsamic glaze, tomato mixture, and olives. Top with two breadstick halves and the pea shoots, if using, and serve.

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.


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Reviews (1 review)

  • User avater
    luv2cook | 04/08/2015

    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!

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