Garlic and Tomato Confit
2½ Hours | Serves 2-4
2 cups Whole Grape Tomatoes
2 Whole Bulbs Garlic, Cloves Removed and Peeled
2 Large Sprigs Fresh Rosemary
4-5 Fresh Basil Leaves
4 Slices of Ciabatta Bread
¼ cup Ricotta Cheese
Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 250 degrees. In a medium-sized, oven-safe baking dish, place the peeled garlic cloves on one side, and the grape tomatoes on the other. Place one rosemary sprig on each side. Add extra virgin olive oil until the tomatoes and garlic are completely covered.
The smaller the baking dish the better for this recipe. Otherwise, you will need an excess amount of oil to cover the garlic and tomatoes.
Cover with aluminum foil and bake on the middle rack of the oven for 2 hours. Remove from the oven and remove the aluminum foil immediately. Drizzle a few Tbsp of hot garlic oil on both sides of the ciabatta bread slices.
Place a large cast iron skillet or sauté pan on medium heat. When heated, add the oiled bread. Toast each side for 3-5 minutes or until the bread is golden brown and crispy.
Spoon a small amount of the cooked garlic into a separate bowl. Mash the cloves with a fork. Add the ricotta cheese and mix the ingredients together.
Spread the garlic-ricotta cheese mixture on the toasted bread. Top with a few grape tomatoes. Break up a few pieces of fresh basil and place them on top of the tomatoes. Finish with a drizzle of garlic oil.
2 cups Whole Grape Tomatoes
2 Whole Bulbs Garlic, Cloves Removed and Peeled
2 Large Sprigs Fresh Rosemary
4-5 Fresh Basil Leaves
4 Slices of Ciabatta Bread
¼ cup Ricotta Cheese
Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 250 degrees. In a medium-sized, oven-safe baking dish, place the peeled garlic cloves on one side, and the grape tomatoes on the other. Place one rosemary sprig on each side. Add extra virgin olive oil until the tomatoes and garlic are completely covered.
The smaller the baking dish the better for this recipe. Otherwise, you will need an excess amount of oil to cover the garlic and tomatoes.
Cover with aluminum foil and bake on the middle rack of the oven for 2 hours. Remove from the oven and remove the aluminum foil immediately. Drizzle a few Tbsp of hot garlic oil on both sides of the ciabatta bread slices.
Place a large cast iron skillet or sauté pan on medium heat. When heated, add the oiled bread. Toast each side for 3-5 minutes or until the bread is golden brown and crispy.
Spoon a small amount of the cooked garlic into a separate bowl. Mash the cloves with a fork. Add the ricotta cheese and mix the ingredients together.
Spread the garlic-ricotta cheese mixture on the toasted bread. Top with a few grape tomatoes. Break up a few pieces of fresh basil and place them on top of the tomatoes. Finish with a drizzle of garlic oil.