Tomato Bruschetta with Confit Garlic

Tomato Bruschetta with Confit Garlic


Tomato Bruschetta with Confit Garlic

By Lucie of @butt.erhand on Instagram & Tiktok

Confit Garlic Recipe

1 cup garlic cloves, peeled
Extra virgin olive oil
1 sprig rosemary or thyme

Tomato Bruschetta

2 tomatoes, diced
3 basil leaves, chopped
½ lemon, juice and zest
4tbsp garlic infused extra virgin olive oil (from the garlic confit)
Feta cheese, crumbled
Salt and pepper
Bread, sliced and toasted

Confit Garlic Recipe

1 cup garlic cloves, peeled
Extra virgin olive oil
1 sprig rosemary or thyme

Tomato Bruschetta

2 tomatoes, diced
3 basil leaves, chopped
½ lemon, juice and zest
4tbsp garlic infused extra virgin olive oil (from the garlic confit)
Feta cheese, crumbled
Salt and pepper
Bread, sliced and toasted


Confit Garlic Recipe

Pre-heat oven to 150C / 300F.
Place garlic cloves and herbs in an ovenproof ramekin or baking dish. Pour in the extra virgin olive oil until the cloves are fully submerged.
Bake low and slow for approximately 1 hour or until the garlic cloves are golden and soft.

Tomato Bruschetta

Cut bread into slices and toast until golden brown.
While bread is toasting, mix together the diced tomatoes, basil leaves, lemon juice and zest, garlic infused extra virgin olive oil, salt and pepper.
Place a clove of confit garlic onto each bread slice and use a knife to mush and spread the garlic evenly onto bread. Top with the tomato mixture and crumbled feta.

Tomato Bruschetta with Confit Garlic