Roasted Bread with Tomato Confit

Ingredients

• 1 ciabatta loaf
• butter
• olive oil
• 1 finely sliced garlic clove
• 5 ripe tomatoes
• 1 bunch fresh basil
• 50 g grated Parmesan
• Salt
• Pepper
• sugar

Instructions

1. 1.

   Slice the bread. Heat butter in a pan and bake the slices until golden yellow. Let cool on kitchen paper.

2. 2.

   Heat olive oil in the still hot pan with the garlic, then add the finely chopped tomatoes. Warm until a confit-like consistency forms, seasoning with salt, pepper, and sugar. Add fresh basil and fold in Parmesan. Spoon warm confit onto the bread slices.