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Tomato and Bocconcini Terrine

Food Network Canada
YIELDS
8 servings
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Ingredients

Tomato and Bocconcini Terrine

5
large different-coloured tomato
5
large bocconcini or buffalo mozzarella cheese, balls
salt
fresh basil, leaves

Basil Oil

1
cup packed fresh basil, leaves
1
cup extra virgin olive oil

Balsamic Syrup

1
cup balsamic vinegar
¼
cup packed brown sugar
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Directions

Step 1

Line 8 x-4-inch (1.5 L) loaf pan with plastic wrap; set aside.

Step 2

Using serrated knife, slice tomatoes into 1/4-inch (5 mm) thick slices. Lay on paper towels and press to absorb moisture. Thinly slice bocconcini and pat dry; set aside.

Step 3

Arrange tomatoes, overlapping slightly, over bottom of pan. Top with layer of bocconcini. Repeat layers with remaining ingredients, finishing with tomatoes. Seal plastic wrap over top; cover with foil. Weigh down with brick or heavy cans; refrigerate for at least 8 hours or for up to 24 hours.

Step 4

Remove cans. Unwrap and unmould onto cutting board, pat dry with paper towel. Using serrated knife, cut into 1-inch (5 cm) thick slices.

Step 5

Arrange slice cut side up on each salad plate. Sprinkle with salt to taste. Drizzle plate with Basil Oil and dot with Balsamic Syrup.

Step 6

In blender, pureé basil with oil until smooth. Pour into bowl; cover and refrigerate for at least 8 hours or for up to 24 hours. Strain through cheesecloth-lined sieve, pressing with spatula to extract liquid. Pour into squeeze bottle. (Make-ahead: Refrigerate for up to
1 month.)

Step 7

Meanwhile, in small saucepan, bring vinegar with sugar to boil. Reduce heat to medium; simmer until reduced to 1/2 cup (125 mL), about 10 minutes.

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