Cheesecake base
Mash the bread together with the fresh herbs and finely chopped garlic until a homogeneous mixture is obtained. Add the necessary oil to allow the dough to compact. Place the mixture in the base of the mold, pressing gently.
Cream cheese and octopus
Heat the cream and dissolve two sheets of gelatine in it; allow to warm. Add the cream cheese, the chopped octopus and a pinch of salt and pepper. Pour over the bread base and refrigerate for 20 minutes. Heat the octopus juice and dissolve the remaining gelatin sheet in it; arrange the octopus slices on the surface and coat with the gelatin. Refrigerate for 2 hours and then 1 additional hour to stabilize.
Sauces and plating.
Orange sauce: Sauté garlic and onion, add the roasted peppers and mash with a dash of cream; adjust salt and pepper.
Green sauce: Mix minced garlic, fresh parsley and grated ginger with olive oil.
Unmold the cheesecake, decorate with both sauces. Serve with slices of toasted bread.
