Tomato Confit has an intense concentrated flavor that is sweet like jam and smooth as velvet, it’s so tasty you want to slather it over anything and everything, trust me. On crostini, it is crunchy, creamy, sweet, and salty, need I say more.
3 pints cherry tomatoes, stems removed
¼ cup olive oil
1 pinch salt and pepper
3 basil leaves, chiffonade
Crostini, see below
Directions: Preheat oven 200˚
Combine cherry tomatoes with olive oil in a medium-sized bowl and mix together to coat. Set cherry tomatoes on a baking sheet. Sprinkle with a pinch of salt and pepper. Roast for 3 hours. Remove from oven and let cool.
1 baguette, ½ inch slices
3 tablespoons olive oil
Directions: Preheat oven 350˚ Brush both sides of the baguette slices with olive oil and set on a baking sheet. Sprinkle with salt. Bake until golden brown about 15 minutes. Let cool.
Assemble Crostini: Spread a spoonful of cherry tomato confit on each slice of crostini and sprinkle with basil leaves. Serve!