- 20 min
Bruschette with confit of cherry tomatoes, celery pesto and Stracchino
250 g Nonno Nanni Stracchino
300 g bloomer bread loaf or similar
200 g red and yellow cherry tomatoes
2 green celery stalks with leaves
10 g sugar
1 clove garlic
extra virgin olive oil to taste
black pepper to taste
salt to taste
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Clean and halve the tomatoes and place on a baking tray covered with a sheet of baking parchment. Sprinkle the cut part with salt, sugar and finely sliced garlic. Cook in a preheated oven at 140°C for 1 hour and 30 minutes, then leave to cool with the oven door slightly ajar.
Blend the celery leaves with salt, pepper and 3 tablespoons of oil. Slice the radishes finely. Cut the celery stalk into julienne strips. Soak in a bowl of iced water for 15 minutes until the strips curl. Drain and dry. Toast 8 slices of bread. Spread with the celery pesto and add the candied tomatoes (remove the garlic), radishes and celery curls. Lay a slice of Nonno Nanni Stracchino on each bruschetta. Serve immediately, adding ground pepper to taste.