Cherry Tomato Confit Crostini is one of the best easy appetizers for any occasion! These little bites are full of flavor from the juicy tomatoes, tart goat cheese, sweet balsamic and fresh basil. They are easy to make and always a crowd pleaser!
- 1 baguette (for gluten free I recommend New Cascadia brand baguette)
- Bacon fat, butter or ghee for lightly spreading on each side of the baguette slices
- 3 cups cherry tomatoes
- 2 Tablespoons bacon fat or avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons goat cheese/chèvre (or more if you prefer)
- 5 large basil leaves
- Balsamic glaze for drizzling
- Start by using a bread knife to cut the baguette into 10 pieces a 1/2 inch thick. (You will likely have extra baguette leftover or you could double the rest of the recipe to use the whole baguette.)
- Using bacon fat, butter or ghee, lightly oil each side of the baguette slices. In a large pan over medium heat, add the slices for about 2 minutes per side, toast both slides. (We’re not looking for color here but rather some slight toastiness that will ensure the tomatoes don’t cause soggy bread. We also don’t want to over toast though or your crostini will be hard to bite into.)
- After your bread is toasted, set aside to cool.
- Using a medium sized pan over medium heat, add 2 Tablespoons of bacon fat or avocado oil and once heated add the whole cherry tomatoes. Set the timer for 10 minutes and stir occasionally. The tomatoes will begin to break down, some more than others. (Since I used both red and yellow, the yellow variety broke down much more than the red however I really liked this as it added a creamy quality. Pick tomatoes you would prefer. I think the rounder the cherry tomato the faster they will break down.)
- Once the 10 minutes is up, set the cherry tomato confit aside to cool for 5-10 minutes. (The crostini is best plated and served slightly warm so the bread keeps it’s structure, although you could serve cold as well.)
- Assemble your bread on your serving platter and top each piece with about a Tablespoon of the cherry tomato confit.
- Sprinkle goat cheese and basil overtop each crostini and then drizzle lightly with balsamic glaze.
- Serve and enjoy!
*If you plan to eat the cherry tomato confit with anything other than bread it may be too salty so in that case I’d suggest using 1/4 teaspoon of salt, tasting and adjusting from there. For this exact recipe eaten on plain gluten free bread the 1/2 teaspoon of salt is perfect.
*This recipe could also be made ahead and left deconstructed and then plated just before serving and eating.
Keywords: cherry tomato confit, caprese crostini, bruschetta, canapes,