Bruschetta al Quadrato

Method

1. Preheat the oven to 180°C (350°F).
2. Place a mix of red, yellow, and orange datterini tomatoes on a baking sheet. Season with salt, pepper, and a drizzle of olive oil. Roast for about 20 minutes.
3. Meanwhile, prepare the raw tomato salad: cut merinda tomatoes and additional datterini into varied shapes (rounds, halves, wedges). Place in a bowl.
4. Add torn basil leaves, oregano, a halved garlic clove, a generous drizzle of extra virgin olive oil, and a splash of balsamic vinegar to the raw tomatoes. Season with salt and pepper. Mix gently. Let marinate while you proceed (ideally a couple of hours, but even a short time works).
5. For the tomato juice: blend the remaining red datterini (and any extra yellow if desired) with salt, pepper, and a drizzle of oil until smooth. Strain through a fine mesh sieve to remove skins and seeds.
6. Dip slices of stale bread into the strained tomato juice, coating both sides.
7. Heat a pan with a drizzle of olive oil. Place the soaked bread slices in the pan and toast over medium heat, pressing down with a weight if possible, until crispy and golden on both sides.
8. Transfer the toasted bread to a low oven (around 120°C) to dry out further and become extra crunchy.
9. To assemble: rub the cut side of a garlic clove over the warm bread slices.
10. Top generously with the marinated raw tomato mixture.
11. Add the roasted datterini tomatoes on top.
12. Finish with fresh basil leaves. Serve with a knife and fork.