Bruschetta with Garlic & Cherry Tomato Confit
This giant bruschetta recipe with garlic and tomato confit, topped with figs and arugula, is sure to be a crowd-pleaser. This recipe is perfect for entertaining, as it can easily be scaled up or down depending on the size of your gathering. With its bold flavors and beautiful presentation, this giant bruschetta is sure to impress your guests and leave them wanting more.
Servings: 4
Ingredients
- Bruschetta Bread sliced (or Ciabatta bread)
- 1 head of garlic
- 1/2 cup extra virgin olive oil
- 8 oz cherry tomatoes
- 3 figs thinly sliced
- 2 cups of arugula
- 1 tablespoon balsamic glaze
- salt to taste
- pepper to taste
- coarse sea salt for serving
Instructions
- Begin by making the cherry tomato confit. Preheat your oven to 300 degrees F. Then, in a baking dish, toss together cherry tomatoes, olive oil, salt, and pepper. Roast in the oven for about 45 minutes to an hour, or until the tomatoes are soft and caramelized.
- For the garlic confit, peel one head of garlic. Add to a small pan and cover with olive oil. You can cook it either in the oven or on the stove, although I find it easier to control the temperature on the stovetop. Boil the garlic in oil at a low temperature. You want to see small bubbles, so cook it for around 30 minutes. The garlic cloves become soft and spreadable, and the oil becomes infused with delicious flavor. This garlic-infused oil can be used to add flavor to a variety of dishes, such as roasted vegetables, pasta dishes, or salad dressings.
- Both cherry tomato confit and garlic confit can be made in larger batches and stored in the fridge for later use.
- Drizzle the bread with olive oil and toast until crispy. Spread with the garlic and cherry tomato confit. Top with arugula and figs.Finally, drizzle with balsamic glaze and olive oil, and sprinkle with cracked pepper and coarse sea salt. Your giant bruschetta is now ready to serve!