Tomato confit and white bean pesto bruschetta is a way to preserve summer tomato season just a little longer. Tomatoes, slow roasted in olive oil, served over toasted bread topped with a smear of white bean basil pesto and a big hunk of burrata. This can be either a meal if you flip it into a sandwich or a great appetizer if you serve open-faced.
Tomato season forever! I know, I know. You’re all like, “It’s fall now, give us pumpkin recipes.” I already did give you one, a preview of fall. Now, we go back to tomatoes. Deal?
Plus it is still 70-80 degrees here. Until I have to bust out whole shoes and socks, we are still ok to do summer-ish recipes.
We have permission to savor all the tomatoes. The tomato quality and abundance might not be as good as it was a month ago, but don’t let that stop you.
Tomato confit is a great method to preserve and cook the tomatoes in olive oil. The tomatoes and oil are great over pasta or in this case bruschetta. Bulk up a normal basil pesto with a good handful of white cannellini beans to combat the dwindling fresh basil. Top it all off with burrata because, well, burrata makes everything better.
Like I said in the introduction, tomato confit and white bean pesto bruschetta would not only be a wonderful open-faced appetizer, but it would also make a great sandwich. Take it a step further and make it into a panini.
This combo was inspired by Panera’s Modern Caprese Sandwich. It just makes sense for it to be a sandwich too. I could literally eat this everyday of my life—that is, if dairy didn’t attack my face with zits (sorry if that was TMI). Oh cheese, I wish you loved me as much as I love you.
I know this isn’t a particular gameday-centric recipe. It’s not a chips and dip kind of thing. But, I am a lady. I like football, but more importantly, I like football foods. So in my book, this would also be great for game day eats.
Below, I have given you three different recipes. The first for the tomato confit, the second is for the white bean pesto, and the third is for the bruschetta. Eat them all together or use separately.
Go forth and cook and eat.
Cherry or grape tomatoes cooked slowly and preserved in olive oil. Cannellini beans make a heartier fresh basil based pesto with lots of garlic, lemon juice, and pine nuts. You may need more oil or water if you like a thinner pesto. I made this to be a spread for sandwiches, but it would also work nicely in pasta if thinned out. Toast ciabatta bread topped with white bean pesto, big chunks of fresh burrata cheese, and tomato confit. If you buy 2 demi ciabatta baguettes, this recipe would make a great panini.Tomato Confit
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White Bean Pesto
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Tomato Confit and White Bean Pesto Bruschetta
Ingredients
Instructions
Notes