Roasted Garlic Butter Crostini with Tomato Confit
This recipe makes more than enough rich garlic butter for eight servings. Use leftovers to fix sublime garlic bread or toss with roasted vegetables and pasta.Plus: More Appetizer Recipes and Tips
The garlic butter can be refrigerated for 5 days; the tomato confit can be refrigerated for 2 days. Let return to room temperature before using.
To peel the tomatoes, lightly score the bottom of each one with an X. Plunge the tomatoes into boiling water for 10 seconds, transfer them to a bowl of ice water to stop the cooking, then drain. The papery skins will slip right off.