Tomato + Garlic Confit Toast
Buttery, spreadable, and bursting with flavor, homemade garlic confit is something I always have ready in the fridge. My favorite way is to spread it on toasted sourdough and enjoy it together with tomato confit.
Servings: 2
Ingredients
- 2 slices sourdough bread toasted
- 1/2 cup olive oil
- 1 head garlic
- 2 cups cherry tomatoes
- coarse sea salt to taste
- cracked pepper to taste
Instructions
- Begin by making the cherry tomato confit. Preheat your oven to 320 degrees F / 160 degrees C. 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. Sprinkle with cracked pepper and coarse sea salt. Enjoy!