Vegan Confit Tomato and Garlic Mushroom Toast
Introduction
Start your morning with a delightful twist on the classic confit technique, tailored for a wholesome vegan breakfast. This Vegan Confit Tomato and Garlic Mushroom Toast combines slow-cooked tomatoes and mushrooms with aromatic herbs, all served on a crispy slice of artisan bread. It's a dish that brings simplicity and elegance to your breakfast table.
Ingredients
- 4 large tomatoes, halved
- 8 crimini mushrooms, sliced
- 4 cloves of garlic, minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 slices of artisan bread
- Fresh basil or parsley for garnish
- Additional olive oil for drizzling
Instructions
- Preheat your oven to 275°F (135°C).
- In a baking dish, arrange the tomato halves cut-side up.
- Scatter the sliced mushrooms and minced garlic around the tomatoes.
- Drizzle olive oil over the tomatoes and mushrooms. Sprinkle with salt, pepper, thyme, and rosemary.
- Gently toss to ensure everything is well-coated with oil and seasonings.
- Place the dish in the oven and let it confit for about 2 hours, or until the tomatoes are soft and the mushrooms are tender.
- Toast the slices of bread until crispy and golden.
- Serve the confit tomatoes and mushrooms on the toasted bread slices.
- Garnish with fresh basil or parsley and a drizzle of olive oil.
Enjoy this luxurious yet simple vegan confit breakfast that not only satisfies your taste buds but also energizes you for the day ahead. Serve it hot, garnished with fresh herbs and a drizzle of olive oil for an extra touch of flavor.
Isabella
| Nutritionfacts | Calories: 250 per serving, Fat: 15g, Carbohydrates: 22g, Protein: 6g |
|---|---|
| Preparation Time | 2 hours 15 minutes |
| Allergy Information | Gluten (can be substituted with gluten-free bread), Garlic |