Tomato confit bruschetta

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Ingredients

Make the confit

grape tomatoes-enough to fill a baking sheet
olive oil-extra virgin is not necessary
8 cloves garlic
several springs fresh thyme

Make the bruschetta

baguette
herbed cheese like Boursin

Instructions

To make confit

Preheat oven to 275º.
Wash grapetomatoes and spread dry tomatoes on a baking sheet with shallow sides.
Tuck thegarlic cloves and thyme springs randomly around the tomatoes.
Add enougholive oil that it comes 1/3 to half-way up the tomatoes.
Sprinkle with salt.
Bake for two hours or until the tomatoes startto burst. Remove the thyme sprigs.
Pack insterile jars and store refrigerated for up to six months.

To make bruschetta

Preheat oven to 300º and cover a baking sheetwith parchment paper.
Thickly slice the baguette. You can toast it or not. I choose not to because I don’twant this to be so crunchy that you can’t get a good bite of everything at once.
Spread each slice with a thin layer of herb cheese.
Add aspoonful of confit containing several tomatoes to each slice. There’s no needto grab much of the oil, but a little will add to the flavor.
Place each slice on the baking sheet and bake 5-10 minutes until warm.

Notes

Don't have tomato confit? Put some grape tomatoes on a baking sheet, sprinkle with salt, a little garlic powder, and some olive oil, and bake at 400º until they blister.