A delightful recipe that combines tomato confit and garlic confit with a rich pesto to spread over toasted sourdough, topped with creamy dairy and garnished with basil. Perfect for a delicious snack or meal.
1: For the Tomato Confit, add tomatoes, head of garlic with salt, red pepper flakes, and olive oil then bake covered for at least 30 minutes at 350°F or until the tomatoes and garlic are softened.
2: For the Pesto Confit, add 4 cloves of garlic confit, tablespoon of pine nuts, 2 cups of basil (stems removed), ½ cup grated parmesan cheese, olive oil from confit plus more as needed, and salt to taste to a molcajete and use a pestle for each step.
3: On toasted sourdough, add plain siggis dairy which is creamy and has 18g of protein per serving, making it a great alternative to burrata or mozzarella.
4: Spread the pesto on top, add the baked tomatoes, and garnish with salt, red pepper, and basil.
