Caprese Brochette


30 grams of goat cheese
1 cherry tomato (cut in half)
1 cucumber sheet
10 leaves of basil
2 teaspoon of olive oil


Prepare the brochette with cherry tomato, cucumber and goat cheese. Add the brochette n the shot and then the emulsion.

For the emulsion, bleach the basil leaves and mix with a minipimer until obtaining the emulsion.

Bleach: put the basil leaves in boiling water for 30 seconds, withdraw them and put them n cold water with ice.