Ingredients
For the Balsamic Caviar
⅔ cup balsamic vinegar
2 teaspoons agar agar powder
¾ cup olive oil
For the Basil Oil
1 cup fresh basil leaves
¼ cup avocado oil
¼ 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
Directions
Step 1
For the Basil Oil
Step 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.
Step 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.
Step 3
For the Balsamic Caviar
Step 1
Place olive oil in the freezer for 30 minutes.
Step 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.
Step 3
Using a squeeze bottle, gently drop the warm balsamic mixture into the cold olive oil to form pearls.
Step 4
Strain the pearls from the oil and set aside.
Step 5
For the Toast
Step 1
Toast the sourdough bread slice until golden.
Step 2
Spread the garlic confit over the toasted bread.
Step 3
Arrange the tomato slices on top, season with salt, and then add the burrata cheese.
Step 4
Season with black pepper.
Step 5
Drizzle with basil oil, then carefully place the Balsamic Caviar on top.
Step 6
Garnish with chopped green onions or chives.
