Bloody Massimo


Massimo Riccioli

Cook & Prep Time

25 min



Bloody Massimo

Try this for your Sunday brunch with friends – a delicious appetiser inspired by a classic Bloody Mary and traditional Neapolitan products.


  • 2 slices stale country bread, cut into 4 croutons
  • olive oil for brushing
  • 500g organic 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


Step 1

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.

Step 2

Heat a saucepan on low heat. Cook half the organic tomato passata with salt for 5 minutes on low heat. Add the remaining organic passata, balsamic vinegar, pepper, and the vodka.

Step 3

Blend the mozzarella with the basil, and a pinch of white pepper to taste, until it turns creamy and smooth.

Step 4

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. Serve chilled.