Chop the codfish without the skin; put it in a saucepan and cover with Trevalli Lactose-Free UHT Milk, add salt (pay attention, the codfish is savoury), black pepper, then add the mashed garlic clove and cook over a low heat for 35-40 minutes.
Drain the codfish and save a part of the codfish stock. Blend the codfish; put the mixture in a bowl and with a hand whisk the mixture while gradually adding the olive oil, and if necessary add a bit of codfish stock previously saved. Continue until all of the oil has been added and mixed.
Meanwhile, lightly fry the cherry tomatoes cut in wedges, season with minced parsley and salt.
Grill the slices of bread, and then spread the codfish mousse on them. Decorate and complete the bruschettas with cherry tomatoes and parsley.
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