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Olive Oil–Poached Tomato and Garlic with Gluten-Free Baguette Recipe

The garlic’s cooking time depends on clove size, so keep an eye on them to get soft, but not dark, garlic.
Servings 8
Author Kirsti Tichenor

Ingredients

  • 1-1/2 cups good-quality extra-virgin olive oil
  • 2 to 3 garlic bulbs, cloves separated and peeled, or 1 small peeled fresh garlic packet (find in the vegetable section of well-stocked grocers)
  • 1/2 pint cherry tomatoes
  • 1 8-ounce jar sun-dried tomatoes in oil, drained
  • 3 tablespoons non-pariel capers, drained
  • Freshly ground pepper
  • 1 11-ounce log goat cheese (optional)
  • 1 small bunch basil, leaves sliced into thin strips
  • 1 to 2 fresh gluten-free baguettes, such as Against The Grain Gourmet brand, warmed and sliced just before serving

Instructions

  1. In a skillet over very low heat, add the olive oil and garlic cloves and cook until soft but still light in color (overcooking will ruin the flavor of the garlic and the oil), 30 to 40 minutes. Add the cherry tomatoes and cook, stirring occasionally so they don’t burn, 20 minutes longer. Remove from the heat, add 3 of the sundried tomatoes, and let cool to warm. Chop the remaining sun-dried tomatoes.
  2. While the garlic-oil mixture is still warm, pour it into a rimmed platter, add the chopped sun-dried tomatoes, capers, and pepper to taste. Crumble the goat cheese into the platter, add the basil, and serve with the warm bread.