Verrines with Candied Cherry Tomatoes, Mozzarella Foam

• ukupno vrijeme: 22 minutes

Sastojci

300g cherry tomatoes, firm and fragrant

1 tablespoon extra virgin olive oil

1 pinch caster sugar

Fleur de sel

Freshly ground black pepper

150g buffalo mozzarella or burrata

6 fresh basil leaves, plump and fragrant

Balsamic cream, optional for finishing

Upute

Preheat the oven to 150°C (300°F). Wash and gently dry the cherry tomatoes, then cut them in half widthwise.

Arrange the tomato halves on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil, sugar, fleur de sel, and pepper.

Bake for 45 minutes to 1 hour until lightly caramelized. Let cool completely.

Drain the mozzarella and cut it into irregular 1-2 cm cubes. Season lightly with olive oil and fleur de sel.

Place the mozzarella in the bottom of the glasses and drizzle with 1-2 teaspoons of olive oil to create a golden brown layer.

Add 3-4 sun-dried tomato halves per glass, then top with the remaining mozzarella.

Tear the fresh basil over the glasses and arrange gently. Add a few drops of balsamic cream if desired.

Chill for 15-30 minutes before serving to allow the flavors to blend.

Notes

This recipe is best prepared in the morning for evening serving. The sun-dried tomatoes can be prepared the day before. Serve at room temperature to reveal all the flavors. Accompany with breadsticks or teaspoons for easy serving.