Tomato Garlic Confit Baguette with Asiago, Prosciutto, Basil, and Honey
This Tomato Garlic Confit Baguette with Asiago, Prosciutto, Basil, and Honey is the appetizer everyone remembers. Cherry tomatoes and a whole head of garlic roast in olive oil until jammy and soft.
The confit gets spooned over crisp toasted baguette slices with Asiago, then topped with prosciutto, fresh basil, and a drizzle of honey. Sweet, salty, savory, and gorgeous on a platter.
Why You’ll Love This Tomato Garlic Confit Baguette
- Restaurant-level appetizer: but so easy.
- Sweet and salty: honey and prosciutto.
- Roasted garlic: soft, sweet, and spreadable.
- Party ready: perfect for entertaining.
Tomato Garlic Confit Ingredients
Cherry Tomatoes
Roast until they gently burst.
Garlic
A whole head plus extra cloves.
Olive Oil and Seasonings
Salt, pepper, garlic powder, red pepper flakes, and parsley.
French Baguette
Sliced thin and toasted.
Asiago, Prosciutto, Basil and Honey
The toppings that make it special.
Swap It: Skip the prosciutto for a vegetarian version, or use gluten-free bread.
How to Make Tomato Garlic Confit Baguette
Step 1: Roast the Confit
Preheat the oven to 400°F. Combine the tomatoes, garlic, seasonings, parsley, and olive oil in a baking dish and roast 20 to 30 minutes.
Step 2: Mash the Garlic
Squeeze the roasted garlic into the tomatoes and stir gently.
Step 3: Toast the Baguette
Brush the slices with olive oil and toast at 400°F for 5 to 7 minutes.
Step 4: Assemble
Layer each slice with Asiago, confit, prosciutto, basil, and a drizzle of honey.
Carly’s Expert Tips
- Use good olive oil. It is a star ingredient here.
- Slice thin. Thin baguette slices get crispier.
- Save the oil. The garlicky oil is great for dipping.
- Assemble last minute. Keeps the toast crisp.
Make It Your Own
- Burrata: Swap Asiago for burrata.
- Hot honey: Use hot honey for a kick.
- Balsamic: Add a drizzle of balsamic glaze.
- Pasta: Toss leftover confit with pasta.
Make-Ahead and Meal Prep: Make the confit up to 5 days ahead and refrigerate. Toast the baguette and assemble before serving.
What to Serve With Tomato Garlic Confit Baguette
Serve on a charcuterie spread, alongside a salad, or with a glass of wine before dinner.
Storing and Reheating
Confit: Store covered in oil in the fridge for up to 5 days.
Toasts: Best fresh.
Reheat confit: Warm gently before serving.
What People Ask About Tomato Garlic Confit
What is tomato garlic confit?
Tomatoes and garlic slow-roasted in olive oil.
Can I make the confit ahead?
Yes. Up to 5 days ahead.
Can I use a different cheese?
Parmesan, burrata, or goat cheese work.
What else can I use confit for?
Pasta, pizza, bruschetta, or eggs.
Tomato Garlic Confit Baguette with Asiago, Prosciutto, Basil, and Honey
Ingredients
Method
- Preheat the oven to 400°F.
- Combine cherry tomatoes, garlic (whole head and extra cloves), salt, pepper, garlic powder, red pepper flakes, parsley, and olive oil in a baking dish.
- Roast for 20-30 minutes until the tomatoes are gently bursted and garlic is soft.
- Squeeze the roasted garlic into the mixture and stir gently.
- Slice the baguette into thin pieces.
- Brush each slice with olive oil and toast in the oven at 400°F for 5-7 minutes until golden.
- Layer each toasted baguette slice with asiago cheese, tomato garlic confit, a slice of prosciutto, a sprig of basil, and drizzle with honey.
Nutrition
Notes
- Use high-quality olive oil for the best flavor in the tomato garlic confit.
- Toast the baguette slices just before serving to keep them crispy.
- Adjust the honey drizzle to your taste for a perfect balance of sweetness.
- Make the tomato garlic confit ahead of time and store it in the fridge for up to 3 days.
