This delicious Bruschetta with Garlic Confit and Balsamic Reduction is a perfect appetizer or snack, bringing together a beautiful balance of flavors. The rich, slow-cooked garlic confit adds a creamy, silkiness texture to the toast. The sweet and tangy barrel aged balsamic vinegar from Blazing Bella elevates each bite with its sharp contrast. All of this is placed on a slice of freshly baked, perfectly toasted sourdough bread. It's a simple yet sophisticated dish!
The inspiration behind this dish came from my obsession with a new barrel aged balsamic vinegar I've discovered. What better way to showcase it than by pairing it with homemade sourdough bread? It was an absolute hit at our dinner party, where it was served as an appetizer alongside steak and chicken skewers, parmesan potatoes, and a decadent tiramisu for dessert.
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Ingredients
There are 3 parts to this recipe. You have the bruschetta ingredients that are all easy mixed together after chopping, there's the homemade sourdough and then the garlic confit spread. If you'd like a how-to on homemade sourdough please visit Sourdough Mom and try her 8 hr Bread. It's the recipe I use!
Garlic Confit
- Garlic Cloves
- EVOO (Extra Virgin Olive Oil)
- Salt
Bruschetta
- Tomato
- Salt and Pepper
- Basil
- Extra Virgin Olive Oil
To Assemble
- Parmigiano Reggiano (parmesan cheese)
- Barrel Aged Balsamic Vinegar
- Sourdough Bread (see other options under Substitutions below)
See recipe card for quantities.
What is Garlic Confit?
This technique is about cooking a meat, vegetable or fruit (or in this case garlic) in fat or sugar in order to preserve it. Confit recipes are focused on the low and slow method, meaning the food is cooked at a low temperature for a long time leaving the food very tender. Here, with the garlic, I want to encourage you to try one all by itself. There's no raw sharp or spicy taste and definitely no crunch texture. It's smooth and silky with a softened garlic taste.
What's great about Garlic Confit is you can use it way beyond this recipe! Use the infused oil in other recipes or dressings and the garlic cloves in mashed potatoes, grilled cheeses, soups, compound butters and more!
Instructions for Bruschetta on Sourdough Bread
This Bruschetta Recipe starts with the garlic confit. If you are freshly baking your bread, you'll need to do that before baking the garlic confit. They cook at different temperatures and this will allow for cooling time for your sourdough.
Prepare Garlic Confit
- Step 1: Preheat oven to 250°F. Peel garlic and place in a small oven safe bowl.
- Step 2: Fully submerge the garlic cloves in olive oil. Mix in salt. Cover and bake for 2 hours.
Prepare Bruschetta Mixture
- Step 3: Chop basil leaves. Cut tomatoes and preserve the 'meaty' parts. Dispose of as much liquid and seeds as you can. (See video)
- Step 4: Mix together tomatoes, basil, olive oil, salt and pepper.
Assemble Dish
- Step 5: Once garlic confit is done, toast bread slices. Spread a couple garlic cloves over the toasted bread.
- Step 6: Place bruschetta mixture over toast. Top with a drizzle of barrel aged balsamic vinegar and freshly shredded parmesan cheese.
Substitutions
Bruschetta isn't just for appetizers! We've used this flavorful mixture on pizzas, as a topping for sandwiches, and even as a lighter side dish. It also pairs wonderfully with chicken and fish, making it a versatile addition to many meals.
- Bread - different kinds of bread to use.
- Vinegar - If you don't have Barrel Aged Balsamic on hand, a red wine vinegar mixed with a little bit of sugar will give a similar taste. If using apple cider vinegar, you'll also need to add sugar.
- Garlic Confit - If you're struggling with the idea of baked garlic cloves, simply drizzle a bit of quality olive oil over your toasted bread. If you'd still like the garlic taste, top with garlic powder.
Equipment
- Small Oven Safe Bowls with Lids - I love the staub brand of these but any small container that's oven safe will work.
- Barrel Aged Balsamic Vinegar - If you're looking the quality stuff, here it is! I've been loving this Blazing Bella collection of vinegar and olive oils. Try the Strawberry!
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Cutting Board - My friends over at SMK Woodworking have gifted me with the best quality cutting board! Give them a like and check them out!
Storage
Bruschetta is best when eaten freshly made. But the garlic confit is another story! Store them in a mason jar or other airtight container and use them for up to 2 weeks in your other recipes! They make a great addition to meals. Be sure to refrigerate immediately after it's cooled. If freezing, I suggest pureeing it and it will last 2 months.
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Recipe
Bruschetta with Sourdough Bread
Ingredients
Garlic Confit
- 20 Garlic Cloves
- ¾ Cup Extra Virgin Olive Oil
- 1 teaspoon Salt
Bruschetta
- 1 Pint Small Tomatoes sweet tomatoes work best
- ¼ Cup Basil Leaves chopped
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
To Assemble
- ¼ Cup Parmigiano Reggiano parmesan cheese
- 2 tablespoon Barrel Aged Balsamic Vinegar
- 4 Sourdough Bread Slices sliced (or bread of choice)
Instructions
Prepare Garlic Confit
- Preheat oven to 250°F. Peel garlic and place in a small oven safe bowl.
- Fully submerge the garlic cloves in olive oil. Mix in salt. Cover and bake for 2 hours.
Prepare Bruschetta
- Chop basil leaves. Cut tomatoes and preserve the 'meaty' parts. Dispose of as much liquid and seeds as you can. (See video)
- Mix together tomatoes, basil, olive oil, salt and pepper.
Assemble
- Once garlic confit is done, toast bread slices. Spread a couple garlic cloves over the toasted bread.
- Place bruschetta mixture over toast. Top with a drizzle of barrel aged balsamic vinegar and freshly shredded parmesan cheese.
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