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Garlic Confit Cheese Toastie with Roasted Tomato Soup
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Garlic Confit Cheese Toastie with Roasted Tomato Soup

1 h 15 minServes 4Nutri-Score C€€
from @daenskitchen29 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • garlic (heads, cloves separated and peeled)Produce2 pieces
  • olive oil (for confit)Pantry250 ml
  • tomatoes (halved)Produce1 kg
  • onion (quartered)Produce1 piece
  • garlic (cloves, unpeeled)Produce3 pieces
  • olive oil (for roasting)Pantry30 ml
  • vegetable stockPantry500 ml
  • dried oreganoSpices2 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • sourdough bread (slices)Bakery8 pieces
  • cheddar (grated)Dairy200 g
  • mozzarella (grated or torn)Dairy150 g
  • butter (softened)Dairy40 g

per serving

Nutrition

884kcal

Carbs
53 g
Proteins
20 g
Fat
66 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Saucepan
  • Blender
  • Frying pan

step by step

Method

  1. Confit the garlic

    • Preheat the oven to 150 °C.
    • Place the peeled garlic cloves in a small baking dish and cover with the olive oil.
    • Bake until the cloves are soft and golden.
    Step 1

  2. Roast the tomatoes

    • Raise the oven to 200 °C.
    • Spread the halved tomatoes, onion and unpeeled garlic cloves on a baking tray.
    • Drizzle with olive oil, season with salt and pepper and roast until softened and charred at the edges.
    Step 2

  3. Blend the soup

    • Squeeze the roasted garlic out of its skins and add it with the roasted tomatoes and onion to a saucepan.
    • Pour in the vegetable stock and add the oregano.
    • Blend until smooth, then simmer gently and season to taste.
    Step 3

  4. Build the toasties

    • Butter the bread slices on the outside.
    • Spread the inside with mashed garlic confit cloves and a drizzle of the confit oil.
    • Fill with the cheddar and mozzarella and close the sandwiches.
    Step 4

  5. Toast the sandwiches

    • Cook the sandwiches in a frying pan over medium heat, pressing lightly, until golden and the cheese is melted.
    • Flip and cook the second side.
    Step 5

  6. Serve

    • Cut the toasties in half and serve hot with the roasted tomato soup.
    Step 6
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