Cherry Tomato Confit
- 15m Prep Time
- 40m Cook Time
- 1h 0mReady In
Cherry tomatoes are roasted with garlic and thyme until bursting, then served on ricotta-toasted baguette slices for an easy appetizer.
Ingredients
- 946 ml cherry tomatoes
- 3 clove garlic smashed and peeled
- 3 sprig fresh thyme
- 29.6 ml olive oil
- Kosher salt and pepper
- Toasted baguette slices and ricotta
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 1.39 mg
- Magnesium: 37.1 mg
- Phosphorus: 130 mg
- Potassium: 272 mg
- Zinc: 1.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml cherry tomatoes
- 3 sprig fresh thyme
- 29.6 ml olive oil
- Kosher salt and pepper
- Toasted baguette slices and ricotta
Prepare
- 3 clove garlic, smashed and peeled
Let's Cook
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Step 1.
Heat the oven to 350°F. On a small rimmed baking sheet, toss the cherry tomatoes with the smashed garlic cloves, fresh thyme sprigs, 2 tablespoons olive oil, and ⅛ teaspoon each salt and pepper. Spread them in a single layer.
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Step 2.
Bake until the tomatoes are wrinkled, fragrant, and beginning to burst, 30 to 40 minutes, shaking the pan halfway through to ensure even cooking. Let cool completely on the baking sheet.
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Step 3.
While the tomatoes cool, toast baguette slices until golden. Spread ricotta onto each slice. Once the confit is cool, pile the tomatoes, garlic, and thyme on top of the ricotta. Serve immediately.
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Step 4.
To store leftover confit, transfer the tomatoes, garlic, and thyme to a jar, cover with additional olive oil, and refrigerate for up to 1 week.