Donna Hay's Garlic Confit Tomato Bruschetta with Salsa Verde

Donna Hay's Garlic Confit Tomato Bruschetta with Salsa Verde

Prep
20
Cooking time
45
Serves
4

Method

To make the garlic confit tomatoes, places tomatoes, garlic, basil, Cobram Estate Robust Flavour Extra Virgin Olive Oil and salt and pepper in a large frying pan over low-medium heat. Cook for 45 minuts or until the tomatoes are extremely soft but still holding their shape.

To make the salsa verde, place the Cobram Estate Robust Flavour Extra Virgin Olive Oil and mustard in a bowl and stire to combine. Add the parsley and capers and mix through. Set aside.

Preheat a char-grill pan to high heat. Lightly brush each side of the bread slices with Cobram Estate Robust Flavour Extra Virgin Olive Oil and cook for 1 minute each side or until charred.

To serve, top each bruschetta with the tomatoes, garlic, salsa verde, sorrel, basil and a drizzle of garlic confit oil.

*Cook's Note:

If you would like to make this a more robust meal, you could add sliced prosciutto or creamy mozzarella slices.

Ingredients Chevron Icon

Bruschetta

Cobram Estate Robust Flavour Extra Virgin Olive Oil

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 Flavour Extra Virgin Olive Oil

Sea salt and cracked black pepper


Salsa Verde

1/4 cup (60mL) Cobram Estate Robust Flavour Extra Virgin Olive Oil

1 teaspoon Dijon mustard

1/2 cup parsley leaves, roughly chopped

1 teaspoon capers, halved


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