Tomato and Bocconcini Terrine

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

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.

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.

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

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

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.)

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.