Tomato Confit Canape Recipe: The Perfect Party Appetizer

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Score the opposite side of the tomatoes with a knife in a little cross pattern and set them aside.

Peel and slice two cloves of garlic and one shallot, keeping them roughly chopped.

Combine the garlic, shallot, and a selection of fresh herbs (basil, thyme, lemon thyme) in a bowl and set aside.

Pour boiling water over the scored tomatoes until they are covered and cover with a lid for about 30 seconds to a minute.

Transfer the tomatoes to a bowl of ice water to cool and peel the skins off.

Place the peeled tomatoes in a bowl and add the shallots, garlic, and herbs mixture, saving about a tablespoon for later.

Season the mixture with salt and add about 250 ml of extra virgin olive oil to cover the tomatoes.

Mix everything together and bake in the oven at 250°F (120°C) for one hour.

While the tomatoes are baking, take the tomato skins, blot them dry with kitchen paper, and dehydrate them in an air fryer for 4-5 hours or in a low oven.

After one hour, check the tomatoes; they should be soft but not mushy, and you should be able to pick them up without falling apart.

Separate the confit tomatoes into two containers for different uses, saving the oil for later use.

Mix a couple of tablespoons of goat's cheese with a spoon and a half of the tomato confit oil, a third of a lemon's zest, white pepper, and a pinch of salt, then set aside in the fridge.

Slice the baguette and grill until lightly toasted, then let cool on a rack.

Using a couple of teaspoons, make quenelles of the goat cheese mixture and place them on the toasted bread.

Top each piece of bread with a few of the confit tomatoes, arranging them nicely for presentation.

Mix some fresh basil leaves with the confit oil and use tweezers to place them on top for decoration.

Sprinkle the dehydrated tomato powder over the canapés and finish with a few drops of the confit oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens