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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!
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Tomato confit bruschetta with cream cheese