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Balsamic pearls are the coolest way to level up salads, appetizers... even desserts! You just need oil, balsamic, and agar agar to make them, and it's easier than you might think. We've popped them on Caprese salad crostini for an appie that really pops!
Rated 5.0 stars by 2 users
Appetizer
Italian
6-8
1 hour
10 minutes
Balsamic pearls are the coolest way to level up salads, appetizers... even desserts! You just need oil, balsamic, and agar agar to make them, and it's easier than you might think. We've popped them on Caprese salad crostini for an appie that really pops!
Author:Neil Caby
1 ⅓ Cup Mild EVOO of choice
2/3 Cup Traditional 18 Year Balsamic
1 Tsp. Agar agar
2 Beefsteak tomatoes
1 Ball buffalo mozzarella
Fresh basil leaves
½ Baguette
Maldon Flaked Sea Salt, to taste
Put the olive oil in the freezer for about 45 minutes, long enough for it to be very cold, but not solidifying.
Bring the balsamic and agar agar up to a slow boil in a small saucepan towards the end of that time. As soon as it boils, remove from heat and transfer to a squeeze bottle. Let it cool for 3-4 minutes.
Slowly drip the balsamic into the oil, and the pearls will form as it falls through the oil.
Scoop the pearls out with a slotted spoon or strain through a mesh sieve. Set aside to prepare the crostini.
Slice the baguette and toast if desired. Top each piece with a slice of mozzarella, a slice of tomato, and a few fresh basil leaves.
Scoop a spoonful of pearls on top of each crostini, then top with Maldon Flaked Sea Salt.
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These are amazing and I look forward to making them for
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