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Confit tomato bruschetta

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Confit tomato bruschetta


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Tempo de preparo

90 min(s)


8 servings

Wilson Nunes

  • Ingredients
  • Recipe
  • Italian bread or baguette1 unit(s)
  • cherry tomato400 g
  • Basil to taste
  • Red onion1 unit(s)
  • Thyme to taste
  • Olive oil1 cup
  • Garlic3 unit(s)
  • Oregano to taste
  • Black pepper3 unit(s)
  • Refined salt to taste
  1. Wash the tomatoes and place them in a roasting pan with the bottom covered with olive oil.
  2. Cut the garlic cloves into slices and spread over the tomatoes. Season to taste with oregano, thyme, some basil leaves and salt. Place the 3 black peppercorns and drizzle with the rest of the cup of olive oil.
  3. Bake in the oven on high power until the tomatoes are wilted but swollen with oil. Usually between 15 and 20 min.
  4. Remove the tomatoes and let them rest while you cut the bread into thin slices. If you can cut it crosswise to make it more beautiful.
  5. Put in a shape and light on high power to toast and get crispy. Do both sides of the slice. CAUTION: burns very easily. Keep an eye out for turning when golden.
  6. To serve, place the candied tomatoes on top of the slices (2 to 3 tomatoes). Add 1/2 teaspoon of finely chopped red onion and 1 fresh basil leaf.
  7. Finally, add a pinch of fleur de sel or freshly ground coarse salt.
  8. Serve all this on a wooden board and enjoy.

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