Striker Chef's Tomato Garlic Confit Open Sandwich

Name: Striker Chef's Tomato Garlic Confit Open Sandwich
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 15-20 cherry tomatoes; 10-15 peeled whole garlic cloves; A little salt; A little pepper; 4 tablespoons extra virgin olive oil; 5-6 fresh basil leaves; A little Parmigiano Reggiano cheese; 2-3 slices sliced bread (baguette or country loaf)

A Mediterranean-style open sandwich where cherry tomatoes and whole garlic cloves are gently cooked in olive oil, then served atop crispy bread with their natural juices.

🙋 Recommended for

⭐ Those who want a healthy Mediterranean brunch packed with the deep flavors of tomatoes and garlic.
⭐ Those who want to enjoy baguette or sliced bread in a more moist and unique way.

15 min Difficulty Easy Salads & light meals

Main ingredients 🥩

Cherry tomatoesWhole garlic clovesExtra virgin olive oilFresh basilParmigiano Reggiano cheeseSliced bread

Tags 🏷️

Tomato Confit Bruschetta Mediterranean Brunch

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

15-20 cherry tomatoes
10-15 peeled whole garlic cloves
A little salt
A little pepper
4 tablespoons extra virgin olive oil
5-6 fresh basil leaves
A little Parmigiano Reggiano cheese
2-3 slices sliced bread (baguette or country loaf)

Recipe 🍳

Prepare the cherry tomatoes by leaving them whole or halving them, according to preference.
Place the prepared cherry tomatoes and whole garlic cloves in a heavy-bottomed pot or pan. Add all the tomato juices.
Sprinkle with salt and pepper, drizzle generously with extra virgin olive oil, and place over heat.
Once the oil begins to simmer gently, reduce the heat to medium-low, cover with a lid, and steam until the ingredients are thoroughly softened.
When the garlic and tomatoes are tender, turn off the heat. Tear the fresh basil leaves and add them to the pan, allowing their aroma to infuse from the residual heat.
Toast the sliced bread until crispy.
On the toasted bread, spoon a generous amount of the cooked tomatoes, garlic, and the flavorful tomato-oil mixture.
Finally, grate some Parmigiano Reggiano cheese over the top to finish.

Combine tomatoes, whole garlic, salt, pepper, and olive oil in a pot.
Heat over medium heat, then cover and steam until softened.
Turn off heat, stir in torn basil leaves.
Spoon the cooked tomato mixture and juices generously over toasted bread.
Grate cheese over the top to finish.

Cooking tips 💡

Using a Dutch oven or a pan with a tight-fitting lid is recommended to retain moisture and flavor during cooking.
The combination of the sweet and tangy tomato juice and olive oil is key. Ensure the bread is thoroughly soaked in this mixture for the best flavor.
This dish is delicious served warm, but it also retains excellent flavor when chilled and served as a brunch item.

Shop ingredients on Coupang(Ad)

Cherry tomatoes Whole garlic cloves Extra virgin olive oil Fresh basil Parmigiano Reggiano cheese Sliced bread

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