Roasted Garlic Butter Crostini with Tomato Confit

1. 1

   Preheat the oven to 250.

2. 2

   Spread 1/2 tablespoon of the olive oil on a baking sheet.

3. 3

   Arrange the tomatoes on the baking sheet and drizzle with the remaining 1/2 tablespoon of olive oil.

4. 4

   Season with salt and pepper and top with the thyme sprigs.

5. 5

   Bake for about 2 hours, or until the tomatoes are dry and firm but still pliable.

6. 6

   Carefully transfer the tomatoes to a plate.

7. 7

   Discard the thyme sprigs.

8. 8

   Raise the oven temperature to 325.

9. 9

   Set the garlic heads, cut side up, on a large piece of foil.

10. 10

    Spread 2 tablespoons of the butter on the cut sides of the garlic and season with salt and pepper.

11. 11

    Seal the garlic in the foil and bake for about 1 hour, or until very soft.

12. 12

    Let cool.

13. 13

    Squeeze the garlic from the skins into a mini-processor.

14. 14

    Add the remaining 4 tablespoons of butter and process until smooth.

15. 15

    Transfer the garlic butter to a bowl and season with salt and pepper.

16. 16

    Spread each Crostini Toast with about 1 teaspoon of the garlic butter, top each with a confit tomato quarter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.