Bruschetta with Garlic Confit and Tomato

September 20th, 2010

Bruschetta with Garlic Confit and Tomato

The best food is often the simplest, and it doesn’t get much simpler than this.  Tender garlic confit and fresh tomato over toasted french bread.  I used a tomato right out of the garden.  They are so easy to grow and full of flavor compared to supermarket tomatoes.

Bruschetta with Garlic Confit and Tomato

I love using the oil that the garlic was cooked in to brush on the bread.  It’s rich with the garlic confit flavor.  You can add a little extra virgin too, if you like.

Bruschetta with Garlic Confit and Tomato

Ingredients
  • 10 cloves garlic confit (and resulting oil)
  • French baguette
  • 1 tomato, roughly chopped and drained
  • Sprig of fresh basil, chopped
Preparation
  1. Preheat oven broiler.
  2. Cut the baguette into even sections of bread about 3/4″ thick.
  3. Brush the oil from the garlic confit (follow this recipe) on the bread.  Place a clove of garlic confit on each piece of bread to be toasted and mash slightly with a fork.  Season with a little salt and pepper.
  4. Place the bread pieces on a baking sheet and broil in the oven until golden and slightly crunchy.
  5. Gently place chopped tomato on top of each piece of toast.  Garnish with a bit of fresh basil, if you have it.  Serve warm.
Bruschetta with Garlic Confit and Tomato
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