Garlic Confit Bruschetta
Garlic Confit Bruschetta is a oven-baked recipe ready in 1 h 45 min. It makes 8 servings, each 190 kcal with 5 g protein. Beginner level, 10 ingredients.
Recipe by @essen_paradies, adapted and measured by Cookpath.
- 1 h 45 min20 min hands-on
- Beginnerlevel
- 190kcal a serving
- 5 gprotein
What is Garlic Confit Bruschetta
Toasted baguette spread with soft, mellow garlic confit and topped with balsamic-marinated cherry tomatoes, basil, lemon zest and crumbled feta.
- From the oven · Vegetarian
- Knife basics
- Roasting
- Needs oven
How to make Garlic Confit Bruschetta
Tips from the cook
- Keep the toast and the tomatoes apart until just before serving, or the bread goes soggy.
- Use the leftover garlic oil for dipping bread, dressings, pasta or roasting vegetables.
- Use ripe, sweet tomatoes; cherry, grape or Roma all work.
- No time for confit? Rub a cut raw garlic clove over the warm toast for a sharper taste.
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Meal prep and storage
Garlic in oil can grow botulism: keep leftover confit in a clean airtight jar in the fridge, use within 4 days, or freeze it.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Garlic Confit Bruschetta substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Baguette1 option
- Gluten-free baguette or GF bread 1:1
GF bread crumbles; toast well; poor as croutons under dressing unless crisp.
Feta2 options
- Dairy-free feta (tofu-based) 1:1
Still contains soy.
- Firm tofu marinated in lemon, oregano and salt 1:1
Not for melting.
Still contains soy.
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