Recipe & Photo by: Dina Besancon
@spicensoulmiami

Yield: 8 servings

Prep Time: 30 minutes

Ingredients:
Tomato Confit:
1 package cherry or vine tomatoes
1 jalapeno pepper, sliced
1 shallot, sliced
5 garlic cloves
Olive oil
½ teaspoon kosher salt
Crostini:
1 French or sourdough baguette
¼ cup good quality olive oil
½ cup fresh parsley, minced
3 garlic cloves, crushed
2 tablespoons kosher salt
Garnish:
1 shallot, thinly sliced
½ cup pine nuts
½ tsp sumac
Microgreens (for garnish)
For serving: Tnuva Quark Creamy Soft Cheese, 5%

Instructions:
1. Prepare the Tomato Confit: Preheat oven to 400°F. Line a baking pan with parchment paper. Arrange the tomatoes, jalapeno, shallot and garlic on the
pan. Drizzle olive oil on top, then sprinkle with kosher salt. Bake uncovered for 30-40 minutes, or until the tomatoes are soft and bursting.
2. Prepare the Crostini: Slice the baguette diagonally to create thin slices. In a bowl, combine olive oil, minced fresh parsley, garlic and kosher salt. Brush the mixture
over the baguette slices and line them on a baking pan. Bake uncovered at 400°F until golden and crispy, about 5-10 minutes.
3. Prepare the Garnish: If desired, toast the pine nuts in a dry pan until golden. Put them in a bowl with the shallot and sumac.
4. To assemble: Arrange the crostinis on a platter.
Generously lather each crostini with Tnuva Quark Creamy Soft Cheese. Top each crostini with 1-2 tomatoes from the confit. Layer with the garnish mixture, and add microgreens for a final touch.