Roasted Garlic Butter Crostini with Tomato Confit

• 1 tablespoon olive oil
• 2 medium tomatoespeeled, seeded and quartered (See Note)
• Salt and freshly ground pepper
• 4 thyme sprigs
• 4 medium garlic heads, top thirds cut off
• 6 tablespoons unsalted butter, softened
• 8 Crostini Toasts

1. Preheat the oven to 250.
2. Spread 1/2 tablespoon of the olive oil on a baking sheet.
3. Arrange the tomatoes on the baking sheet and drizzle with the remaining 1/2 tablespoon of olive oil.
4. Season with salt and pepper and top with the thyme sprigs.
5. Bake for about 2 hours, or until the tomatoes are dry and firm but still pliable.
6. Carefully transfer the tomatoes to a plate.
7. Discard the thyme sprigs.
8. Raise the oven temperature to 325.
9. Set the garlic heads, cut side up, on a large piece of foil.
10. Spread 2 tablespoons of the butter on the cut sides of the garlic and season with salt and pepper.
11. Seal the garlic in the foil and bake for about 1 hour, or until very soft.
12. Let cool.
13. Squeeze the garlic from the skins into a mini-processor.
14. Add the remaining 4 tablespoons of butter and process until smooth.
15. Transfer the garlic butter to a bowl and season with salt and pepper.
16. Spread each Crostini Toast with about 1 teaspoon of the garlic butter, top each with a confit tomato quarter and serve.

olive oil, salt, thyme, garlic, unsalted butter, crostini

Taken from www.foodandwine.com/recipes/roasted-garlic-butter-crostini-with-tomato-confit (may not work)