Stone Fruit Caprese with Basil Oil

Recipe appears in 

Serves 4-6 as an entrée

Stone fruit is a sensational stand-in, or dance partner, in any salad where tomato is usually
the hero. Team it with some verdant basil oil and creamy buffalo mozzarella, and you’ve got
a twist on a classic caprese, where every bite is a surprise and delight.

Ingredients

8-10 ripe plums, sliced into discs or wedges
4-5 large tomatoes, sliced into discs
200g cherry tomatoes, halved
200g cherries, halved and pitted

1-2 Buffalo mozzarella balls
Fresh basil leaves for garnish

Method

Arrange plums, tomatoes and cherries together on a platter.

Tear mozzarella into chunks and place artfully around the place.

Finish with a drizzle of basil oil, a crack of pepper and a sprinkle of salt flakes.

 

Basil oil

1 cup of tightly packed basil leaves
½ cup of neutral oil (grapeseed is my preference)
½ cup of olive oil

Place a medium-sized saucepan of water on the heat and bring to the boil. Pick the basil
leaves. Fill a medium-sized bowl with cold water and ice cubes. Pop to the side.

Once the water has come to the boil, blanch the basil leaves, strain, and quickly add into the
iced cold water. Leave for a few minutes. Once cool, strain and squeeze out excess water
from the leaves.

In a food processor or blender add the blanched basil leaves and oils. Blend on high until
smooth and the oil has become a very rich green, about 3-4 minutes.

Once blended, let it sit in the food processor for 5 minutes. Pop a clean kitchen cloth or
muslin in a fine mesh sieve then over a medium sized bowl or jug. Pour basil oil over the top
to strain to help catch the basil leaf residue.

Gently strain – be patient! Don’t be tempted to push the basil oil through the sieve as this
will make your oil cloudy.

Once strained, store in a clean glass jar and pop in the fridge, where it will last up to 2
weeks.

 

Drizzle over burrata, use in salad dressings like this one, or as pop into a little bowl for
dipping bread into.

Tips

Once you get the hang of blended oils, give this a whirl with other flavours – all of your
herbs will work, as will roasted capsicum, and even roasted prawn heads (if you’re feeling
especially cheffy!)

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