Garlic Tomato Confit Toast
Servings: 2 slices of toast
Ingredients
For the garlic tomato confit
- 2-3 tbsp olive oil
- 5 small/medium tomatoes I used Prova tomatoes quartered, ~2 cups
- 2 whole cloves garlic
For the toast
- 6 inches baguette halved and toasted
- 3 tbsp vegan cream cheese I used Violife here
- 4-5 basil leaves ribboned
- 1 tsp balsamic glaze
- Black pepper to taste
- Flaky sea salt 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!