TOMATO TOAST WITH GARLIC CONFIT
Equipment
- small baking dish or skillet
Ingredients
- 1-2 large fresh heirloom tomato or other variety of tomatoes
- 4-6 slices wholegrain/ sourdough/country/rustic bread
- 1 head garlic, peeled. You'll only need 1-2 cloves of garlic confit per slice store the extra in the fridge for 2 weeks or freezer for 2 months
- ½-1 cup e.v olive oil you may need more or less
- pinch of flaky salt
- a few turns of black pepper
- pinch of fresh herbs
Optional Toppings
- 3-4 oz whipped ricotta or burrata cheese
- boiled or poached egg
Instructions
- Preheat your oven to 250°F. In a small baking dish or small skillet, add the herbs, chili flakes and garlic, Make sure they can spread out in one even layer not stacked.
- Pour the olive oil over the ingredients until the herb-chili-garlic are submerged, about two-thirds of the way up.
- Bake this for one hour at 250°F. Do not allow the oil go past the simmer. Meanwhile toast your bread slices.
- Remove the garlic confit from the oven. The garlic should be fork tender and buttery. Let the mixture cool.
- Top each piece of toast with 1-2 cloves of garlic. Spread the garlic in a thin layer on the toast, it should spread like soft butter. Place one or two thick slices of fresh tomato and optionally add the burrata on top. Garnish with a little fresh thyme or basil, a few salt flakes and grinds of black pepper.Enjoy right away!!
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