Latke Cheese Board with Garlic and Tomato Confit
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes about 1 cup each
Ingredients
  • For the Garlic Confit:
  • 2 heads of garlic, peeled
  • Seasoning of your choice (I use everything bagel mix), to taste
  • Olive Oil
  • For the Tomato Confit:
  • 2 pints grape tomatoes
  • Olive oil
  • Kosher salt, to taste
  • Ground black pepper, to taste
Directions
  1. For the Garlic Confit:
  2. Preheat the oven to 350 degrees F. Place the peeled garlic, in a single layer, onto a small baking pan. Sprinkle your favorite seasoning over the garlic and then pour enough oil into the pan for the garlic to be completely submerged. Cover and bake until cloves are golden and tender, about 1-1½ hours. Allow to cool and transfer the garlic and oil to an airtight container and chill.
  3. For the Tomato Confit:
  4. Preheat the oven to 350 degrees F. Place the tomatoes, in a single layer, onto a small baking pan. Drizzle very generously with the oil and season with salt and pepper. Bake until the tomatoes are tender and start to burst open, about 1 hour. Allow to cool and transfer the tomatoes and oil to an airtight container and chill.
*Notes
Both confits can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.
Recipe by My Fair Hostess at https://rachelkor.com/latke-cheese-board-with-garlic-and-tomato-confit/