Summer is a time of abundance, with farmers’ markets overflowing with fresh produce just waiting to be transformed into wonderful dishes. This confit tomato with whipped Chèvre is a perfect example of how a handful of seasonal ingredients can come together to create something truly extraordinary. Juicy cherry tomatoes, fragrant garlic, citrus and herbs are slowly cooked in the oil to perfection, allowing their natural flavors to intensify and balance each other.
This dish is the epitome of summer with a burst of sweetness from the confit tomatoes, followed by the creamy tanginess of the whipped chèvre, complemented by the thyme, garlic and citrus notes of the oil. Each component helps create a dish as refreshing as a cool breeze on a hot summer day.
Preparation begins with cherry tomatoes, planted for presentation, along with lemon peel, heads of garlic and thyme. Olive oil is added, just enough to make up half the ingredients.
The oil acts as a bath in which the ingredients slowly braise and develop flavor. They will cook in the oven for about two hours, during which the chèvre will be whipped together with the lemon zest, salt and pepper.
You’ll know the tomatoes are ready when the scent of roasted garlic and tomatoes fills your home. The skin of the tomatoes will be wrinkled and cracked in places, and the garlic will be slightly browned and softened when squeezed firmly. Use oil to brush the baguette before grilling to enhance the flavor of the bread.
This is a dish designed for sharing. Cover the chèvre and spread it with circular movements on a plate. Arrange the tomatoes on top, leaving the vines if desired. Garlic is gently squeezed from the peel and stuffed between the tomatoes, then oil is poured on top, filling the holes in the cheese. Serve with the grilled baguette and let the vibrant flavors of this dish transport you to a place of pure summer bliss.
Confit tomatoes with whipped Chèvre
Preparation: 5 minutes
Cooking: 2 hours and 10 minutes
Yield: 8 servings
Ingredients:
- 600 g of cherry tomatoes (see notes)
- 2 heads of garlic, tops cut crosswise
- 1 cup olive oil, plus additional if needed.
- 3 sprigs of thyme
- 3 1-inch strips lemon peel
- 300 g of goat’s cheese
- Zest of ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 baguette, sliced crosswise
Directions:
- Preheat oven to 300°F.
- Arrange the tomatoes, garlic heads, thyme and lemon peels in an 8×13-inch baking dish, then season with salt and pepper. Pour in the olive oil, just enough to come halfway up the tomatoes.
- Place in the oven for 2 hours, until the tomato skins are shriveled and the garlic is lightly browned.
- While the tomatoes blend, add the chèvre, lemon zest, salt, and pepper to the bowl of a food processor. Blend cheese until smooth, about 30 to 40 seconds, stopping every 10 seconds to scrape down sides (see notes). Place the chèvre in the fridge until ready to serve.
- Preheat the grill to medium heat once you remove the tomatoes from the oven.
- Use the oil from the tomatoes to brush the baguette slices on both sides. Grill for 1-2 minutes per side until grill marks have formed and the bread is slightly crispy.
- To serve, place the whipped chèvre on a serving platter, leaving holes to hold the tomatoes and oil. Arrange tomatoes on top with vines intact, if desired for presentation. Lightly squeeze the garlic cloves from the peel and stuff them into the tomatoes. Drizzle in the 3-4 tablespoons of oil. Serve with toasted baguette on the side for dipping.
Notes:
- The tomato vines are for display purposes only and can be removed if desired.
- Be careful not to overbeat the chèvre as it may become runny. If this happens you may need to place it in the refrigerator for a long time to solidify.
- Save any leftover oil by straining it and placing it in a glass jar for dipping bread, salads, or cooking. It will have delicious notes of garlic and citrus.
