Tomato confit bruschetta with cream cheese

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Tomato confit bruschetta with cream cheese

Name: Tomato confit bruschetta with cream cheese
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 Porções
Ingredients: 400 g cherry tomato; 200 ml Olive oil; to taste Fresh herbs (thyme, basil, rosemary, sage); to taste Salt and pepper; 8 unit(s) Garlic Cloves; 1 unit(s) Italian bread; 200 g Cottage cheese

🇧🇷Brazil

•

View in original language

(Português)

90 min(s)

6 servings

Carla e

@cozinhadaduplinha

Ingredients
Recipe

cherry tomato400 g
Olive oil200 ml
Fresh herbs (thyme, basil, rosemary, sage) to taste
Salt and pepper to taste
Garlic Cloves8 unit(s)
Italian bread1 unit(s)
Cottage cheese200 g

Clean the tomatoes and fresh herbs.
In a refractory that can go there in the oven, place the tomatoes (whole or cut in half), garlic cloves, fresh herbs and other seasonings to taste.
Bake in the oven at low temperature (ideally around 80 degrees) for approximately 1 hour (until they are slightly wrinkled).
Cut the Italian bread into slices, toast one side in the pan and rub in a raw garlic clove.
Spread the curd on the slice of bread and cover with the candied tomatoes.
Finish with basil leaves and good appetite!

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Tomato confit bruschetta with cream cheese

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