Garlic and Tomato Confit

Slow-cooked garlic and tomatoes served on crisp ciabatta with garlic ricotta and basil.

Ingredients

• Confit and Toasts — 2 cups Whole Grape Tomatoes
• Confit and Toasts — 2 Whole Bulbs Garlic, Cloves Removed and Peeled
• Confit and Toasts — 2 Large Sprigs Fresh Rosemary
• Confit and Toasts — 4-5 Fresh Basil Leaves
• Confit and Toasts — 4 Slices of Ciabatta Bread
• Confit and Toasts — ¼ cup Ricotta Cheese
• Confit and Toasts — Extra Virgin Olive Oil
• Confit and Toasts — Kosher Salt to Taste
• Confit and Toasts — Coarse Ground Black Pepper to Taste

Method

1. PREPARE THE CONFIT: Heat the oven to 250°F. Arrange the peeled garlic cloves on one side of a snug oven-safe dish and the tomatoes on the other. Add the rosemary, season with salt and pepper and pour in enough olive oil to cover completely. Cover with foil.
2. BAKE: Bake on the middle rack for 2 hours. Remove the foil immediately after taking the dish from the oven.
3. TOAST THE BREAD: Use a few tablespoons of the warm confit oil to coat both sides of the ciabatta. Toast in a pan over medium heat for 3–5 minutes per side, until crisp.
4. ASSEMBLE: Mash some of the soft garlic and mix it into the ricotta. Spread over the toast and top with tomatoes, basil and a drizzle of confit oil.