A lovely simple appetizer of bread accompanied by a tomato herb sauce and basil pesto.
Bread and tomato:
Sauté the chopped garlic and shallot in a little olive oil
Add the diced tomatoes and cook for 20 minutes, making sure it is not too wet
Blend the tomatoes, cook and refrigerate for one hour
Heat the olive oil to 80°C, add the rosemary, thyme and basil
Cook slowly for 15 minutes
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
Prepare the sauce by blending all ingredients together
Place the sauce on a plate.
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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