Tomato Confit and Peach Crostini
Equipment
- Skillet
Ingredients
- 1 French baguette or Sourdough thickly sliced
- 4-5 oz goat cheese at room temperature
- 2-3 tbsp olive oil
- 1 large clove garlic or 2 medium
- 2 medium peaches sliced
- 1½ cups cherry tomatoes
- a few sprigs of fresh thyme
- 1-2 tbsp honey to drizzle
- sea salt and black pepper
- chili flakes optional
Instructions
Blister tomatoes or make tomato confit
- Warm a dry skillet over medium-high heat until it’s hot. Add the cherry tomatoes to the pan and let them sit for 45-60 seconds undisturbed. Gently roll the pan so the tomatoes blister evenly. Drop the heat to low and drizzle a little olive oil, before season with kosher salt and black pepper.
- Recipe for Tomato Confit see Notes.
Assembly
- Preheat oven to 400℉.
- Slice the baguette into 3/4-inch-thick slices. Brush with olive oil. Place the crostini in the oven and bake for 3-5 minutes, flip them over and bake for another 1-2 minutes. (Keep a watchful eye, they char very quickly.) Remove from the oven when golden and crispy. Peel a clove of garlic and rub the bread with the cut side to flavor the crostini.
- Spread the goat cheese over the garlic rubbed slices. Top with peaches slices and spoon the tomato confit or blistered tomatoes) with the olive oil, garnish with fresh thyme leaves. Drizzle a little honey. and season with black pepper and /or chili flakes.
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