Bruschetta With Vine Ripened Tomato Concassé, Garlic Confit & Pesto
Ingredients
Bruschetta
- 20 ¼ inch slices of baguette rounds
- 2 tablespoons olive oil
- Basil Pesto (see recipe)
- Salt & pepper
- Fresh basil leaves
Tomato Concassé and Garlic Confit
- 7 small wine ripened tomatoes
- 2 tablespoons finely minced shallot
- 1 tablespoon minced chive
- 3 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 4 cloves of minced garlic confit (See recipe) https://impromptufridaynights.com/eggplant-garlic-confit/
- Salt & pepper
Instructions
Bruschetta
- Brush baguette rounds with olive oil
- Bake in a 400 degree oven for 5 minutes or until baguettes just begin to show color
- Remove from the oven and sprinkle with salt and pepper
Tomato Concassé and Garlic Confit
- Remove stem end of the tomato
- Cut into quarters and then remove the pulp and seeds with a sharp knife
- Cut the outer walls of the tomato and then dice into ¼ inch pieces
- Place the tomato wall dices in a large bowl and then mix in the olive oil, garlic, shallot, vinegar, chive, salt and pepper
- Assemble the Bruschetta by placing a spoonful of the concassé and a small spoon of pesto on the baguette rounds and dressing with fresh basil