Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Confit Pan con Tomate

Garlic Confit Pan con Tomate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x

Description

This stunning Spanish appetizer features creamy, buttery garlic confit spread over crispy toasted bread, topped with fresh grated tomato, fragrant basil, and a drizzle of garlic-infused oil. The slow-cooked garlic cloves become luxuriously soft and sweet, creating the perfect base for vibrant, juicy tomato in this elegant yet surprisingly simple dish. Perfect for entertaining, tapas nights, or a sophisticated snack that tastes like you spent hours in the kitchen when it takes just minutes to assemble.

Ingredients

Scale
  • 1 whole garlic bulb cloves, peeled, about 10 to 12 cloves
  • 1 cup olive oil, enough to completely cover the garlic
  • 1 to 2 bay leaves, for subtle flavor
  • 1 slice sourdough bread, or country-style bread, 1/2-inch thick
  • 6 garlic confit cloves, for spreading
  • 1 medium ripe tomato, flavorful variety like beefsteak
  • 1 teaspoon extra virgin olive oil, for the tomato mixture
  • 1 teaspoon garlic confit oil, reserved from cooking
  • Salt and freshly ground black pepper, to taste
  • 4 whole garlic confit cloves, for topping, optional
  • Fresh basil leaves, or parsley, optional
  • Chili flakes, for heat, optional

Instructions

  1. Make the Garlic Confit
  2. 1. Combine ingredients: Place the peeled garlic cloves, olive oil, and bay leaf in a small saucepan over very low heat.
  3. 2. Cook slowly: Maintain a temperature of 90 to 100 degrees Celsius (195 to 210 degrees Fahrenheit) for 45 to 60 minutes, until the garlic cloves are soft, buttery, and lightly golden in color.
  4. 3. Cool and store: Remove from heat and let cool slightly, then transfer to a clean jar to cool completely before using or storing.
  5. Prepare the Tomato Mixture
  6. 1. Grate the tomato: Using a regular grater held over a small bowl, grate the tomato until you reach the skin, then discard the skin and save all the pulp and juice.
  7. 2. Season: Stir the extra virgin olive oil into the grated tomato, then season generously with salt and freshly ground black pepper to taste.
  8. Toast the Bread
  9. 1. Toast until golden: Toast the sourdough slice in a toaster or under the broiler until golden brown and crisp on both sides.
  10. 2. Spread the garlic: While still warm, spread the soft garlic confit cloves across the toast, gently mashing them into the bread so they create an even, creamy layer.
  11. Assemble the Pan con Tomate
  12. 1. Top with tomato: Spoon the fresh tomato mixture evenly over the garlic spread, allowing some of the juices to soak into the bread.
  13. 2. Drizzle oil: Finish with a light drizzle of the reserved garlic confit oil to add richness and flavor.
  14. 3. Garnish: Top with whole garlic confit cloves, fresh basil leaves, and a generous pinch of chili flakes for a pop of color and heat.
  15. 4. Serve immediately: Eat right away while the bread is still crispy and the flavors are at their brightest.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Save This Recipe On Pinterest For Later

Find it online: https://ladysavor.com/garlic-confit-pan-con-tomate/