1 pint cherry tomatoes

1/2 cup extra virgin olive oil

2 garlic cloves, smashed

Salt & pepper, q.b.

1 cup fresh basil leaves

1/4 cup grated Parmigiano Reggiano

1/4 cup pine nuts

1 small garlic clove

1/4 cup extra virgin olive oil

Salt & pepper, q.b.

1–2 ice cubes (if using a food processor or blender)

4 slices rustic Italian bread

Extra virgin olive oil, for brushing

1 cup stracciatella cheese

Preheat the oven to 250°F.

Place the cherry tomatoes in a small baking dish and toss with olive oil, smashed garlic, salt, and pepper. Roast for 1 to 1 1/2 hours, or until the tomatoes are soft, jammy, and lightly caramelized. Let cool slightly.

In a food processor or mortar and pestle, combine the basil, Parmigiano Reggiano, pine nuts, garlic, salt, and pepper.

Blend while slowly streaming in the olive oil until smooth. If using a blender or food processor, add 1–2 ice cubes to help maintain the bright green color of the basil.

Preheat the oven to 400°F.

Arrange the slices of rustic Italian bread on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, or until golden brown and crisp.

Spread the stracciatella generously over each slice of toasted bread.

Drizzle with pesto and spoon the cherry tomato confit over the top.