Tomato Confit and White Bean Pesto Bruschetta

September 26, 2019

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 Confit and White Bean Pesto Bruschetta | Sarcastic Cooking #bruschetta

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.

White Bean Pesto | Sarcastic Cooking #dairyfree #pesto

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.

Tomato, Burrata Pesto Bruschetta | Sarcastic Cooking

Tomato Confit

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Cherry or grape tomatoes cooked slowly and preserved in olive oil.

Ingredients

  • 1 pint cherry of grape tomatoes, cut in half
  • 3/4 to 1 cup extra virgin olive oil
  • big pinch of kosher salt

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Slice the tomatoes in half. Add them to a small, rimmed baking dish. Cover with extra-virgin olive oil. 3/4 cup to 1 cup should be enough to cover all the tomatoes.
  3. Add salt.
  4. Roast tomatoes in the oven for one hour.
  5. Add cooked tomato confit to pasta or let completely cool and use in salads or on sandwiches.
White Bean Pesto | Sarcastic Cooking #dairyfree #pesto

White Bean Pesto

Yield: 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Cannellini beans make a heartier fresh basil based pesto with lots of garlic, lemon juice, and pine nuts.

Ingredients

  • 1/2 small shallot, chopped
  • 1 garlic clove, chopped
  • 1 tbsp pine nuts
  • 1/2 cup drained and rinsed Cannellini beans
  • 1.5 oz fresh basil leaves
  • 1 tsp lemon juice
  • 1 tsp salt
  • 2 1/2 tbsp extra-virgin olive oil

Instructions

  1. Add the shallot, garlic, and pine nuts to a food processor. Pulse until finely chopped.
  2. Add in the beans and basil. Puree until finely chopped.
  3. Add the lemon juice, salt, and olive oil. Puree until smooth. Scraping down the sides as needed.

Notes

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.

Tomato Confit and White Bean Pesto Bruschetta | Sarcastic Cooking #bruschetta

Tomato Confit and White Bean Pesto Bruschetta

Yield: serves 4-6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Toast ciabatta bread topped with white bean pesto, big chunks of fresh burrata cheese, and tomato confit.

Ingredients

  • 1 demi ciabatta baguette
  • 1/2 cup white bean pesto (recipe above)
  • 1 cup tomato confit (recipe above)
  • 8 oz burrata cheese
  • balsamic glaze
  • pinch of maldon salt
  • pinch of fresh cracked black pepper

Instructions

  1. Preheat the broiler of your oven to high. Slice the ciabatta loaf in half length-wise. Add them to a half baking sheet, cut side up. Broil under the broiler until toasted, about 3-5 minutes.
  2. Cut each half of the baguette into 3-4 pieces.
  3. Break each ball of burrata into about 4-6 pieces.
  4. Spread a tbsp of the pesto on top of each slice of bread. Top each piece with a chunk of burrata cheese and then a spoonful of tomato confit. Drizzle balsamic glaze over each piece and sprinkle with salt and pepper. Serve.

Notes

If you buy 2 demi ciabatta baguettes, this recipe would make a great panini.

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