Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.

Blanch and blanch the tomatoes.

Remove the peel and seeds and cut them into fillets.

Add salt and drain for a few minutes.

Dice the celery heart and mozzarella and
blend a small part.

Place a pastry cutter on a flat plate, add
the tomato fillets, press, place the mozzarella on top,
diced bottarga, pour the blended mozzarella underneath,
season with celery oil, remove the pastry cutter and serve
with a drizzle of oil.