- 2 slices stale country bread, cut into 4 croutons
- olive oil for brushing
- 500g tomato passata (pureed tomatoes)
- 2 shots vodka
- 1 or 2 celery stalks, with leaves
- 400g fresh mozzarella
- 1 bunch basil leaves
- 1 tsp balsamic vinegar
- salt and white pepper
Brush the bread with olive oil, then bake in a hot oven or under the grill until crisp and golden brown, a few minutes on each side, then se t aside.
Heat a saucepan on low heat. Cook half the tomato passata with salt for 5 minutes on low heat. Add the remaining passata, balsamic vinegar, pepper, and the vodka.
Blend the mozzarella with the basil, and a pinch of white pepper to taste, until it turns creamy and smooth.
Prepare 4 wide-bottomed martini glasses. Pour a layer of mozzarella cream on the bottom. On top, add a layer of the tomato mixture. Garnish with a stick of celery and if you like a few reserved basil leaves and serve with a toasted bread crouton.