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The Recipes of Villa Campestri: Bruschetta in three steps

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.

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