Cherry Tomato Confit Garlic Bread Dip
2 Heads garlic, with the tops cut off
2 Pints cherry tomatoes
1 Shallot, peeled
1-2 C of Olive oil
(optional: fresh basil leaves or rosemary)
Salt & pepper
A fresh crusty baguette or crostinis that have already been baked
Directions for dip:
1. Preheat oven to 400F
2. In a 9×9 pan add your tomatoes, garlic and shallot. Add olive oil until the tomatoes are almost covered. Sprinkle salt and pepper. Add herbs if using
3. Roast for 1 hour. Allow to cool for 20-30 minutes before serving
Directions if you’re using a fresh baguette:
1. Line a baking sheet with parchment paper.
2. Cut the baguette on a diagonal in 1/4” pieces.
3. Brush the pieces lightly with olive oil and lay them flat across the baking sheet.
4. Bake for about 15-20 minutes until they’re hard, crusty and lightly toasted. They can go on the bottom shelf of the oven while the tomatoes are roasting
