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–+ servings
Hand, holding a piece of toast, topped with basil and roasted tomatoes

Toast with Pesto and Tomato Confit

This toast with pesto and tomato confit is one of those no-fail recipes you’ll come back to again and again
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 1 toast
Course: Appetizer, lunch, Snack
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 thick slice of sourdough bread or bread of choice
  • 1 tsp basil pesto
  • ½ cup cherry tomatoes
  • 2 garlic cloves
  • ⅓ cup olive oil
  • 1 tsp fresh oregano leaves
  • Salt to taste
  • Fresh basil leaves optional, for garnish

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a small baking dish, combine cherry tomatoes, garlic cloves, oregano, salt, and olive oil.
  3. Roast for 30 minutes, until tomatoes are soft and slightly caramelized and garlic is tender.
  4. Toast bread until golden brown.
  5. Once the confit is done, spread the roasted garlic onto the toast.
  6. Add a layer of basil pesto.
  7. Top with the roasted tomatoes, gently pressing them to release their juices.
  8. Garnish with fresh basil leaves if desired.
  9. Serve immediately and enjoy!

Notes

Pro Tip: Save the leftover tomato-garlic oil in a sealed jar - it’s perfect as a dip for crusty bread or drizzled over salads and roasted vegetables.

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