Balsamic Caviar Pearls With Crostini Amuse Bouche

Crostini Amuse Bouche

Slice bread, toast in toaster oven or in oven at 400 F for about 6-8 minutes

Slice tomatoes

Mix ricotta with fresh herbs, garlic, salt and pepper

Spread ricotta onto cooled crostini pieces

Add tomatoes

Add balsamic pearls and microgreens

Top with fresh cracked pepper and salt

Balsamic Pearls

Fill a tall thin glass about 3/4 way full with canola/vegetable oil

Place in freezer for at least 30 minutes, but I found an hour worked better. This oil will not freeze, but olive oil WILL. Do not use olive oil. This oil is a vessel for creating the balls, it does not impart a flavor impact.

Heat balsamic and agar in small saucepan over low heat to start, bringing to a boil. The agar should be fully dissolved. Remove from heat and let cool about 10 minutes

Add mixture to plastic droplet container, or a different dish to use a syringe

Get your cooled oil from freezer and begin to squeeze bottle over the oil, drop by drop. The droplets should be turning into balls and sinking to the bottom of your glass of oil. This is correct!

If the oil is staying long and streaky and not forming into a ball, your oil may not be cold enough. The oil needs to be cold enough to stop the vinegar quickly and cause it to create a ball shape. OR your balsamic may be too hot. Ensure it has cooled down enough.

Keep going! This takes some time

Once you have used all of your vinegar, you can strain out oil into another cup or glass to use later for cooking.

Now you have your little pearls remaining! These keep in the fridge about a week. I had mine maybe 1.5 weeks and they were fine. I would use sooner rather than later.

You will have about 6-8 Tbsp balsamic pearls