Gooey, sticky, sweet, savoury goodness on a crostini
There’s nothing better than confit tomatoes and chickpeas with whipped feta on crostini.
- SERVES: 4 – 6
- PREP TIME: 25 mins
- COOKING TIME: 1.15hrs
- DIFFICULTY: easy
- IDEAL FOR: snack, starter light meal
- BUDGET: £
Confit tomatoes, and chickpeas with whipped feta on crostini
A great little twist on confit tomatoes from BoldBeans using chickpeas.
Rick Stein introduced me to confit tomatoes when he did a programme in France.
It sounds rather chef-y but in actual fact, it couldn’t be easier to do.
And the soft, juicy, sweet, result you get is so worth the lengthy oven time.
Ingredients
- 500g tomatoes, cherry tomatoes on the vine work well
- 1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), drained
- 1 bulb of garlic, sliced in halved
- 8-10 thyme sprigs
- A pinch of chilli flakes
- 1.5 tbsp balsamic vinegar
- 6 tbsp extra virgin olive oil
Whipped feta crostini
- 1 x 200g block of feta cheese
- 2 tbsp Greek yogurt
- 1 tbsp chopped fresh basil or chives
- 4 slices of sourdough bread
Method
- Preheat the oven to 130C.
- Add the tomatoes, chickpeas, garlic, thyme, balsamic and a good pinch of salt to a large oven-proof dish and cover with olive oil. Roast for 1.5-2 hours.
- To make the whipped feta, add the feta, yogurt, and herbs to a bowl and mix well to combine.
- Just before serving, toast the bread and slice in half to make crostinis. Spread the whipped feta onto the crostini and tumble over the confit tomatoes and chickpeas.
For more crostini ideas, visit here.
