Share
Tomato confit bruschetta with cream 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!
Did you like this recipe?
You may also like
Stuffed bread
By
Stuffed bread
By
Bread stuffed with alheira
By
Tomato confit bruschetta with cream cheese