GTFE

Savoury bruschetta tiramisù

Chef: chef Massimo Riccioli starter soup brunch

Ingredients

• 1 lb stale bread
• 1 mozzarella (about 14 ounces), diced
• ¼ cup black taggiasca olives
• 4 fl ounces pureed tomatoes (passata)
• 1 bunch basil
• 1 bunch coriander leaves
• 1 bunch parsley
• 1 clove garlic
• 1 glass of crushed or broken up ice
• Salt, to taste
• 1 teaspoon cognac
• 3 tablespoon extra-virgin olive oil

Method

Cut the crusts off the bread and cut into squares, then toast in the oven. Pit the olives and blend them into a cream with the olive oil and a little water.

Take all the herbs, add the ice and blend them. 

Blend the mozzarella, add the pureed tomatoes, salt and cognac.

To prepare the tiramisù, dip the toasted bread completely in the olive mixture.

Put the herb pesto on a plate, then layer the toasted bread with a layer of the mozzarella cream between each layer of bread and finish with the herb pesto. Garnish with a few extra leaves of the herbs.