Bruschetta with garlic & cherry tomato confit Recipe (with Video)

For the cherry tomato confit
1. Preheat your oven to 300 degrees F.
2. In a baking dish, toss together cherry tomatoes, olive oil, salt, and pepper.
3. Roast in the oven for about 45 minutes to an hour, or until the tomatoes are soft and caramelized.
For the garlic confit
1. Peel one head of garlic.
2. Add to a small pan and cover with olive oil.
3. Boil the garlic in oil at a low temperature for around 30 minutes.
4. The garlic cloves become soft and spreadable, and the oil becomes infused with delicious flavor.
Note
1. Both cherry tomato confit and garlic confit can be made in larger batches and stored in the fridge for later use.
For the bruschetta
1. Drizzle the bread with olive oil and toast until crispy.
2. Spread with the garlic and cherry tomato confit.
3. Top with arugula and figs.
4. Finally, drizzle with balsamic glaze and olive oil, and sprinkle with cracked pepper and coarse sea salt.
5. Your giant bruschetta is now ready to serve!