A lovely simple appetizer of bread accompanied by a tomato herb sauce and basil pesto.


  • Bread and tomato

  • 300g tomato

  • 2 shallots

  • 250g dry bread

  • 2 garlic cloves, chopped

  • 1 shallot, chopped

  • 40ml olive oil

  • 1 bunch rosemary, thyme and basil

  • salt and pepper

  • Basil sauce

  • 1 bunch basil

  • olive oil

  • pine nuts

  • parmesan reggiano, grated

  • 2 ice cubes


  • Bread and tomato:

  • 1.

    Sauté the chopped garlic and shallot in a little olive oil

  • 2.

    Add the diced tomatoes and cook for 20 minutes, making sure it is not too wet

  • 3.

    Blend the tomatoes, cook and refrigerate for one hour

  • 4.

    Heat the olive oil to 80°C, add the rosemary, thyme and basil

  • 5.

    Cook slowly for 15 minutes

  • 6.

    Place the dry bread in a bar mixer, add the tomato mix and herb flavoured oil. Mix all ingredients. Check seasoning. Place in the fridge

  • Basil sauce:

  • 1.

    Prepare the sauce by blending all ingredients together

  • To assemble:

  • 1.

    Place the sauce on a plate.

  • 2.

    With an ice cream scoop portion the bread mix and place it on top of the sauce. Garnish with fresh basil

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