Capture Summer in a Little Glass Jar

Tomato Water Gelée, Burrata Cheese
Olive Oil, Chiffonade of Basil

Fans of the ubiquitous Insalata Caprese made with fresh buffalo mozzarella, tomatoes, basil, and olive oil will go wild over our unique Caprese Verrine. Freshly extracted tomato water combined with sea salt and gelatin when chilled, creates a smooth gelée that melts on the tongue tasting of pure tomato flavor, and pure summer heaven! Layered with chopped burrata – fresh mozzarella stuffed with “rags” of mozzarella and heavy cream with all its wonderful delicate creamy, sweet, sour, and earthy flavors. Finished with fresh basil from the garden and our favorite fruity olive oil from California Olive Ranch – this little 2 oz. verrine is our new darling for summer entertaining.

We served the Caprese Verrine as the amuse bouche at our recent Sunken City Supper Club event, “Mediterranean on the Pacific.” It was a fabulous start to an amazing al fresco summer dinner…

Caprese Verrine Recipe

Blend fresh juicy tomatoes in a food processor (or blender) with sea salt.

Press the tomato pulp in a fine mesh sieve to extract all the tomato water.  In a sauce pan, bring 2 c. of tomato water to a simmer. Add 2 t. gelatin and stir gently until gelatin is completely dissolved. Scoop off any foam. Gently pour tomato water into verrines. Let cool to room temperature. Cover and refrigerate until set. We placed some of the verrines tipped to the side in an egg carton to get the gelatin to set on an angle.

Chop burrata cheese, taking care not to lose the cream. Place in a bowl, then spoon the creamy burrata on top of the gelée. Drizzle with good fruity olive oil. Add a bit of sea salt and fresh ground pepper. (If burrata is not available, you can substitute chopped fresh mozzarella mixed with a splash of heavy whipping cream).

Finish with a chiffonade of fresh basil.

We liked the casual look of basil, salt and pepper falling about the little saucer.

Serve the verrines cool, but not too cold, to fully enjoy the tomato and burrata flavors.

Remind your guests to dig the spoon all the way down
to get all the distinct tastes and textures in one bite.

Caprese Verrine: a little bite of summer heaven.

32 thoughts on “Capture Summer in a Little Glass Jar”

  1. Absolutely the best! Perfect pictures and displays. I wish I could have been there. I never met an amuse bouche I did not like!!!

  2. Fabulous all the around. Love the concept of the dish. The amalgamation of flavors and of course the presentation.

    Two thumbs way up!

  3. I am particularly intrigued by the tomato part of the dish. I have never used the gelatin sold here and this combination with tomato may be the prompt I needed. The presentation is gorgeous, as always. It’s a pleasure to look at the photos.

  4. Oh, my, this is so elegant and so creative. The next questionnaire I fill out, I may be putting Sunken City Supper Club as a desired “last dinner”.

  5. Thanks, LL, for featuring burrata. I’d had it a few years ago while dining out, but I didn’t take note of its name. It’s driven me crazy ever since. I loved it.

    A very pretty and stylish recipe. You always prepare for and attend such great dinner parties.

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