Garlic Tomato Confit Toast
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Garlic Tomato Confit Toast
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the garlic tomato confit
- 2-3 tbsp olive oil
- 5 tomato I used Prova tomatoes quartered, ~2 cups, small/medium size
- 2 clove garlic, whole
For the toast
- 6 inches baguette halved and toasted
- 3 tbsp vegan cream cheese I used Violife here
- 4-5 basil ribboned, leaves
- 1 tsp balsamic glaze
- black pepper to taste
- sea salt flaky; to taste
Instructions
- In a medium skillet over a medium-low to medium flame, cook down the whole garlic cloves, quartered tomatoes until the tomatoes are sweet, jammy and the garlic clove is soft. This should be about 20-25 min, stirring every 5 min or so until everything is evenly cooked down.
- Toast your baguette halves, then spread with vegan cream cheese.
- Spread the two garlic cloves on each half, then add the tomato confit (I used the whole batch on my two slices of toast). Don't be afraid to use that delicious tomato-y oil, that's where the flavour is!
- Top with balsamic glaze, black pepper, and salt to taste.
Notes
- If you want to make a larger batch, just double or triple the batch, and allow to cool fully before storing the fridge. Enjoy within a week!
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