Bruschetta (Aceto balsamico di Modena IGP)

• 1 slice sourdough bread
• 250 g stracciatella
• ½ lb cherry tomatoes
• 1 garlic head
• 1 bunch parsley
• 1 bunch tarragon
• 1 bunch chives
• 1 bunch chervil
• 1 bunch dill
• 1 bunch mint
• 1 jar giardiniera (drained, juice reserved)
• Aceto balsamico (balsamic vinegar)
• Extra virgin olive oil
• Salt
• Freshly ground black pepper

1. Tomato Confit: Wash and halve the cherry tomatoes. Marinate with salt, pepper, crushed garlic, and EVOO. Slow roast in the oven at the lowest possible temperature until semi-dried and jammy.

2. Parsley Powder: Wash the parsley and dry it in the oven until crisp. Blend into a fine powder and set aside.

3. Stracciatella Base: In a bowl, season the stracciatella with EVOO, salt, pepper, and a few spoonfuls of giardiniera juice for acidity and depth.

4. Herbs and Giardiniera: Wash and gently dry all fresh herbs. Roughly chop them—keep a rustic texture. Drain the giardiniera well and cut larger pieces if needed.

5. Bread Prep: Slice the sourdough and rub with a cut clove of garlic. Toast in a hot pan or oven until golden and crisp.

6. Assembly: Spread the seasoned stracciatella over the toasted bread. Top with giardiniera, confit tomatoes, and a generous handful of the chopped herbs. Drizzle with aged balsamic and finish with a dusting of parsley powder.