November is the month of novo oil in Tuscany so our chef Roberto Zanieri, alias Jerry, has chosen as recipe of the month, a typical Tuscan, that allows to appreciate it: it's Bruschetta in three moves by Villa Campestri Olive Oil Resort.
6 fresh ripe tomatoes (medium size); 8 dried tomatoes; 1 bunch of basil; salt and pepper q.b.; 4 slices of stale bread (better if tuscan); 4 very fine sliced bread (cut with 'slicer); tomato juice cocktails
With 2 fresh tomatoes remove the seeds and make small cubes; add salt, a little hands chopped basil and extra-virgin olive oil (preferably Sicilian) and let it rest.
Take the dried tomatoes and warm them in boiling water and vinegar for a few minutes, dry and chop finely.
Add Tuscan olive oil, basil leaves and the let it rest.
With the remaining 4 sun-dried tomatoes and tomato juice, make a liquid puree with olive oil (preferably a fruity olive oil from Spain) and basil in a glass of milkshake blender.
Then mount the plate as in the picture, adding fresh olive oil (different olive oil for each component) of the three "bruschette" and ... bon appetit!
La Bruschetta in three moves is a special dish of chef Jerry: you can taste it in our restaurant The Olivaia.