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–+ servings

Tomato Toast with Garlic Confit

By: Nadia Aidi
|
Servings: 4 servings
Crisp sourdough toasted in garlic oil and layered with soft garlic confit, Japanese mayo, and grated tomato seasoned with jalapeño. Finished with chives, flaky salt, and a drizzle of olive oil.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Overhead view of two tomato toasts topped with chives and black pepper, next to a bowl of chopped chives and a dish of garlic confit in olive oil.

Equipment

  • small baking dish
  • aluminum foil
  • box grater
  • fine mesh strainer
  • Mixing bowl
  • Microplane
  • pastry brush
  • large skillet

Ingredients

Garlic Confit

  • 1 head garlic cloves peeled
  • 1 cup olive oil

Tomato Topping

  • 10 dry farmed tomatoes halved
  • 1/4 jalapeño adjust for taste
  • flaky salt pinch
  • 1/2 tsp MSG
  • 1 drizzle olive oil
  • 1/8 tsp black pepper

Toast

  • 1 sourdough demi baguette sliced
  • 2 tbsp japanese mayo adjust to taste
  • 1 tbsp chives chopped, for topping
  • 1/4 tsp flaky salt adjust to taste
  • 1/8 tsp black pepper adjust to taste
  • 1 drizzle olive oil

Instructions

  • Make the Garlic Confit: Preheat the oven to 275°F (135°C). Place the garlic cloves in a small baking dish and pour the olive oil over them. Cover with foil and bake for 60 to 80 minutes, until the cloves are soft and lightly golden.
    1 head garlic, 1 cup olive oil
    • Store the Leftover Garlic: Refrigerate the remaining garlic cloves in their oil in an airtight container for up to 4 days.
  • Grate the Tomatoes: Grate the cut sides of the tomatoes on the large holes of a box grater and discard the skins. Transfer the grated tomato to a fine mesh strainer set over a bowl and let the excess liquid drain.
    10 dry farmed tomatoes
  • Season the Tomato: Transfer the tomato pulp to a mixing bowl. Grate the outer flesh of the jalapeño over the tomato with a microplane, stopping before the seeds. Add a pinch of flaky salt, the MSG, a small drizzle of olive oil, and black pepper. Stir to combine.
    1/4 jalapeño, flaky salt, 1/2 tsp MSG, 1 drizzle olive oil, 1/8 tsp black pepper
  • Toast the Bread: Preheat a large skillet over medium heat. Brush the bread slices with the garlic oil and toast until golden on both sides.
    1 sourdough demi baguette
  • Assemble: Spread one garlic clove onto each slice of toast. Spread with Japanese mayo and top with the seasoned tomato. Finish with chives, flaky salt, black pepper, and a drizzle of olive oil.
    2 tbsp japanese mayo, 1 tbsp chives, 1/4 tsp flaky salt, 1/8 tsp black pepper, 1 drizzle olive oil

Nutrition

Calories: 479kcal, Carbohydrates: 71g, Protein: 15g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 1120mg, Potassium: 870mg, Fiber: 6g, Sugar: 13g, Vitamin A: 2615IU, Vitamin C: 43mg, Calcium: 93mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info