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A Super Easy Party Appetizer
Warm garlic, fragrant herbs and sweet cherry tomatoes slow-roasted in extra virgin olive oil create an irresistible aroma that fills the kitchen. This cherry tomato confit brings bright, concentrated tomato flavor and silky oil that pairs perfectly with tangy goat cheese. Spoon the warm confit over a wheel or logs of goat cheese and serve with toasted baguette slices, crostini or crackers for a simple, elegant appetizer that’s always a crowd-pleaser.
HOW TO MAKE THE CONFIT
For the best results, choose the smallest cherry tomatoes you can find. A mix of red, yellow and orange cherry tomatoes adds visual appeal and a range of sweet-tart flavors, but a single color or variety will work just as well. During slow roasting the tomatoes will soften, collapse slightly and release their juices into the olive oil, concentrating their sweetness. If you’re concerned about pesticide residues, note that tomatoes are often listed among produce to buy organic when possible.
Extra virgin olive oil is essential here: it acts as the flavor carrier and gently infuses the garlic and herbs while preventing excessive drying. As the tomatoes roast, the oil becomes aromatic and lightly flavored with garlic and thyme. When you ladle the just-baked confit over room-temperature goat cheese, the contrast of warm tomato and cool, tangy cheese creates an ideal bite.
Choose an unflavored chèvre or any plain soft goat cheese you enjoy. A rustic log or spreadable round works well—many home cooks reach for familiar brands like Laura Chenel or a store-brand log. Plain goat cheese keeps the focus on the sweet, savory tomato confit, but you can experiment with herbed or honeyed varieties if you prefer.
Herb choices are flexible: thyme and chives are classic and available much of the year; in summer, add or substitute fresh basil for a bright finish. Use sprigs of thyme while roasting and scatter fresh chopped herbs just before serving to preserve their color and freshness.
Other Ways To Use Tomato Confit
Cherry tomato confit is versatile beyond being an appetizer. Use it as a flavor-packed spread on open-faced sandwiches or atop toasted rustic bread. Swap goat cheese for creamy burrata for a rich, indulgent alternative. Toss the confit with angel hair or short pasta for a quick pasta dinner, or spoon it over roasted chicken, grilled fish or pan-seared salmon to add bright, savory complexity. Fold it into grilled cheese sandwiches or paninis to elevate a simple comfort food. Because the confit’s concentrated tomato and garlic flavors hold up well, it’s a great make-ahead component to enhance many dishes.
Cherry Tomato Confit and Goat Cheese Appetizer
Ingredients
- 2 cups small cherry tomatoes
- 4 garlic cloves
- 1/2 cup extra virgin olive oil
- 4 sprigs thyme
- 4 chives
- 1 teaspoon kosher salt
- 4-6 ounces goat cheese
Instructions
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Preheat the oven to 350°F (175°C).
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In a glass or ceramic baking dish, combine the cherry tomatoes, whole garlic cloves, extra virgin olive oil, thyme sprigs and kosher salt. Spread the tomatoes in a single layer so they roast evenly.
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Bake for 45–60 minutes, until the tomatoes have softened and the oil is fragrant and bubbly. Cooking time will vary depending on tomato size; aim for tender, slightly collapsed tomatoes with concentrated flavor.
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Remove from the oven. Arrange the goat cheese on a small rimmed serving platter or cheese board. Spoon the warm tomato confit and some of the flavored oil over the goat cheese, then scatter chopped chives or fresh herbs on top. Serve immediately with baguette slices, crostini or crackers.
