LONGBRANCH Gelée Appetizer

1 ¼ cup LONGBRANCH Bloody Mary Zinger
¾ cup vegetable stock
3 Tb finely chopped basil
1 (¼ oz) envelope gelatin
2 Tb vegetable stock, well-chilled
1 ½ tsp whole coriander seeds
fresh mini mozzarella balls, cut in half
whole basil leaves
Extra virgin olive oil
Sea Salt

Combine LONGBRANCH Bloody Mary Zinger, ¾3/4 cup vegetable stock & chopped basil in a saucepan. Heat over medium heat until warm to the touch (do not simmer). Remove from heat. In a small bowl, sprinkle gelatin over 2 Tb. chilled vegetable stock; let soften, about 1 minute. Add gelatin mixture to LONGBRANCH mixture; stir to combine. Grease a loaf pan with olive oil. Pour mixture into pan & refrigerate, uncovered, until set, about 6 hours.
Lightly toast whole coriander seeds in skillet until fragrant & toasted; remove from heat; transfer to a cutting board & crush with the side of a knife; set aside. Slice gelée into 1” cubes.
Place whole basil leaves onto individual appetizer plates. Place 1 gelée cube and 2 halves of mini mozzarella ball onto each onto basil leaf. Drizzle with olive oil. Sprinkle with sea salt & crushed coriander.

Serves 6