Garlic Confit Tomato Bruschetta With Salsa Verde | Donna Hay

Name: Garlic Confit Tomato Bruschetta With Salsa Verde | Donna Hay
Ingredients: 8 slices of sourdough; extra virgin olive oil, for brushing; red-veined sorrel and basil leaves, to serve; 600g vine-ripened cherry tomatoes; 6 garlic cloves sliced; 6 basil sprigs; 2 cups (500ml) extra virgin olive oil; sea salt and cracked black pepper; ¼ cup (60ml) extra virgin olive oil; 1 teaspoon Dijon mustard; ½ cup parsley leaves, roughly chopped; 1 teaspoon capers, halved

www.donnahay.com.au

Simple and yet packed full of flavour, this garlic confit tomato bruschetta with salsa verde is a must have in the fridge.

Keywords

donna hay
recipes
cooking
confit garlic
tomatoes
bruschetta
easy breakfasts
packed with flavour
easy snacks
versatile recipes.

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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