BRUSCHETTA GENOVESE PESTO & GRILLED OCTOPUS

INGREDIENTS

• 300 g Barilla Pesto Genovese Pouch
• 20 slices Unsalted bread
• 300 g Steamed octopus tentacles
• 50 g Extra Virgin Olive Oil
• 1 brunch fresh oregano
• Sea salt and pepper to taste

Confit Pachino tomatoes:

• 20 Pachino tomatoes
• 2 Garlic cloves
• 60 g Extra Virgin Olive Oil
• 1 bunch Fresh Thyme
• 2 spoons Icing sugar

PREPARATION

1. 1.Confit Pachino Tomatoes: Wash the tomatoes and place them on a baking tray. Season the tomatoes with sea salt, icing sugar, extra virgin olive oil, and fresh thyme. Bake in a static oven at 100°C for 60 minutes. Perform this step in advance.
2. 2.Bruschetta: Cut the steamed octopus tentacles into small pieces and grill them in a frying pan with oil. Season the grilled octopus with salt and pepper. Toast the bread slices until they are lightly browned. Arrange the toasted bread on a plate and drizzle them with pesto sauce.
3. 3.Assemble: Garnish the bruschetta with the grilled octopus, confit Pachino tomatoes, and fresh oregano.