garlic confit tomato bruschetta

with salsa verde

  • 8 slices of sourdough
  • Cobram Estate Robust extra virgin olive oil, for brushing
  • red-veined sorrel and basil leaves, to serve

garlic confit tomatoes

  • 600g vine-ripened cherry tomatoes
  • 6 garlic cloves sliced
  • 6 basil sprigs
  • 2 cups (500ml) Cobram Estate Robust extra virgin olive oil
  • sea salt and cracked black pepper

salsa verde

  • ¼ cup (60ml) Cobram Estate Robust extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ cup parsley leaves, roughly chopped
  • 1 teaspoon capers, halved
  1. To make the garlic confit tomatoes, place tomatoes, garlic, basil, oil and salt and pepper in a large frying pan over low-medium heat. Cook for 45 minutes or until the tomatoes are extremely soft but still holding their shape. 
  2. To make the salsa verde, place the oil and mustard in a bowl and stir to combine. Add the parsley and capers and mix through. Set aside.
  3. Preheat a char-grill pan to high heat. Lightly brush each side of the bread slices with oil and cook for 1 minute each side or until charred.
  4. To serve, top each bruschetta with the tomatoes, garlic, salsa verde, sorrel, basil and a drizzle of garlic confit oil. Serves 4

COOK’S NOTE:
+ If you would like to make this a more robust meal, you could add sliced of prosciutto or creamy mozzarella slices.

Photography: Chris Court

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