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 or until the tomatoes and garlic are softened
Pesto Confit:
Add the following to a molcajete using a pestle for each step: 4 cloves of garlic confit, tablespoon of pine nuts, 2 cups of basil (stems removed), ½ cup grated parmesan cheese plus more as needed, olive oil from confit plus more as needed and salt to taste
Assemble:
On toasted sourdough add plain @siggisdairy which is not only super thick and creamy, its also has 18g of protein per serving, making it a great alternative to burrata or mozzarella then add pesto, the tomatoes, salt, red pepper and basil as a garnish
