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.Ingredients
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
Procedure
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 steps is a special dish of chef Jerry: you can taste it in our restaurant The Olivaia.
