Blistered Tomato Bruschetta with Garlic Confit

Garlic Confit: In an oven-safe container, add peeled garlic along with enough neutral oil to cover. Place in a 250F (120C) oven for around 2 hours. Allow to cool, then store the garlic and oil in a container of your choice.

Blistered Tomatoes: Bring a skillet up to medium heat and add enough olive oil to cover the bottom of the pan. Next, add grape tomatoes that have been chopped in half to the pan. Season with salt and pepper to taste and cook until soft but still holding some shape.

Assembly: Take slices of baguette. Brush the outside of each slice with your now garlic-infused oil and toast in a hot pan until golden brown. Smash 3-4 cloves of your prepared garlic confit onto each toasted bread slice. Next, add ricotta and season with salt and pepper. Top with your blistered tomatoes and finish with chiffonade fresh basil. Enjoy!