Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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I tried balsamic vinegar for the first time about 8 years ago and immediately loved it. It’s relatively easy to make but adds a really unique touch to your Caprese toast or salad. Together with the vibrant green basil oil, it complements the burrata in a beautiful and elegant way.

Balsamic Caviar Caprese Toast

Bring a pot of water to a boil. Add the basil leaves and cook for 30 seconds. Immediately transfer the basil to a bowl of ice water to cool for 5 minutes.

Drain and place the basil in a blender with the avocado and olive oils. Blend until smooth. Strain through a cheesecloth-lined strainer or a coffee filter.

Place olive oil in the freezer for 30 minutes.

In a saucepan over medium heat, combine the vinegar and agar-agar powder. Cook for about 2 minutes. Let the mixture cool for about 8-12 minutes.

Using a squeeze bottle, gently drop the warm balsamic mixture into the cold olive oil to form pearls.

Strain the pearls from the oil and set aside.

Toast the sourdough bread slice until golden.

Spread the garlic confit over the toasted bread.

Arrange the tomato slices on top, season with salt, and then add the burrata cheese.

Drizzle with basil oil, then carefully place the Balsamic Caviar on top.

Garnish with chopped green onions or chives.

Yarin Shachagi

Balsamic Caviar Caprese Toast

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