Tomato-Garlic Confit Avocado Toast
Back with another one, this time with pesto and avocado! Sourdough toast topped with garlic confit, pesto, sliced avocado, tomato confit, salt, pepper, red pepper flakes + dried oregano
For the confit, add as many cherry tomatoes as you’d like along with whole garlic cloves from one head of garlic, rosemary plus extra virgin olive oil to an oven safe baking dish and roast in the oven for 30 minutes at 400 degrees F
Meanwhile, make fresh pesto and grill the sourdough bread in a cast iron skillet with olive oil
Pesto: Add the following to a food processor - 2 cups basil leaves (stems removed), 2 tablespoons pine nuts, 1/2 cup parmesan, 1-2 cloves garlic, salt to taste, 1/2 cup of olive oil or more based on the consistency you’re looking for after blending together
Assemble the toast with garlic confit cloves (I used 4) then pesto, sliced avocado + tomato confit and seasoning
This was like a flavor explosion in my mouth — hope you enjoy!