Caprese with mozzarella and sugar leek

INGREDIENTS

  • 12 cherry bunch tomatoes
  • white wine vinegar – 2 tbsp. l.
  • 2 stalks of leeks (white portion only)
  • 12 scoops of mozzarella baconcini
  • a bunch of green basil
  • olive oil – 0.5 cups
  • garlic – 2 cloves
  • sugar – 2 tablespoons

 

STEP-BY-STEP COOKING RECIPE
Step 1
Pour sugar into a cold heavy-bottomed pan. Add 1 tbsp. l. water, put on fire until the sugar begins to bubble and dissolves completely.
Step 2
Add crushed garlic and chopped leeks. Stir, pour in wine vinegar and evaporate over high heat, stirring occasionally, until the sugar is completely dissolved. Remove the garlic. Cool down.
Step 3
Cut the mozzarella and tomatoes in half. Remove and save the middle leaves from the basil, put the remaining leaves in a bowl and pour boiling water for 10 seconds, put in ice water for 10 seconds, put on a paper towel and squeeze. Add the leaves to lightly heated olive oil, grind in a blender until smooth. Let it brew for 30 minutes. On skewers, alternate mozzarella, basil leaf, tomato. Serve with chilled leek and basil oil.