Roasted Grape Tomato Crostini with Garlic Confit Cream Cheese
Roasted Grape Tomato Crostini w/ Garlic Confit Cream Cheese
3 Lipman Roma Tomatoes
2 sprigs thyme
Extra virgin olive oil
Baguette sliced ½” thick or Ritz crackers
9-12 cloves garlic
6oz cream cheese
Fresh basil, chopped
Place the peeled garlic cloves (whole) in a small pot and pour in enough olive oil to submerge everything.
Simmer on low heat for about 30 minutes, the garlic should be tender. Remove from heat and let cool in a heat safe bowl.
Smash the soften cloves to break them, then add 6oz of softened cream cheese and mix, recommended with a stand mixer.
Crostini (if using baguette):
Set the oven at 400⁰F and place sliced baguettes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until golden brown (appx 7-10 min). Set aside.
Roasted Roma Tomatoes:
When crostini is done, reduce oven temp to 300⁰F.
Slice the roma tomatoes lengthwise in half and place on baking sheet with parchment paper. Drizzle olive oil and season with salt, pepper, and thyme. Roast until tomatoes are soft and edges have started to shrivel (appx 60min).
Spread a spoonful of cream cheese confit over baguette, them top with roma slice. Drizzle with olive oil and season with fresh basil and coarse salt.