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Tomato Confit Toast - Georgie Eats

GARLIC & TOMATO CONFIT TOAST

Confit is the process of cooking something nice and slow in lots of oil. When you confit tomatoes, they go so jammy and delicious - you've never tasted tomatoes like it!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 slices

Ingredients

  • 250 g baby tomatoes
  • 1 garlic bulb
  • small handful thyme
  • extra virgin olive oil
  • 1 ball vegan burrata
  • 2 thick slices crusty bread
  • salt & freshly ground black pepper
  • to serve: fresh basil

Instructions

  1. Preheat the oven to 130°c (fan assisted)/300°f/gas 2.
  2. Arrange the baby tomatoes in a small baking dish (small enough so that they have to pile on top of one another). Slice the top of the garlic bulb off to expose the cloves and nestle it between the tomatoes. Sprinkle with a good pinch of salt, then scatter over the thyme leaves. Pour over enough olive oil to almost fully submerge the tomatoes, then bake for 1 hour, or until both the garlic and tomatoes are soft and golden.
  3. Mix up the burrata in a small bowl with a few grinds of black pepper, until almost smooth.

  4. Brush each side of each slice of bread with a little olive oil. Griddle or fry over a medium heat, until golden and toasted. Squeeze the confit garlic from its skin and spread it generously over each slice of toast. Top with the burrata mixture and a few spoonfuls of confit tomatoes. Finish with basil, a good crack of black pepper and a pinch of flaky salt.