Steps for Savory French Toast Recipe with Confit Cherry Tomatoes and Ricotta

• Let’s start the recipe with the preparation of the confit cherry tomatoes. Preheat the oven in static mode to 284°F. It should be nice and hot when we put the tomatoes in to bake. I chose red grape cherry tomatoes, but you can use cherry or pachino tomatoes, depending on your tastes and what you already have in your pantry.

  Take the cherry tomatoes you’ve chosen and wash them under the faucet. Place them on a wooden cutting board and take a sharp knife. Place a large baking tray in front of you and line it with parchment paper. Cut the cherry tomatoes in half and place them on the tray as you go. Once all the cherry tomatoes are cut, we can season them. Sprinkle with white sugar, salt, and pepper, of course, add some oregano and scatter a few garlic cloves here and there. Drizzle everything with a bit of extra virgin olive oil and bake. They should bake at 284°F for two hours. Don’t rush these tomatoes, time will make them even better.

  As mentioned, we will need brioche bread that’s at least a day old, so you can buy it and place it on plates the day before, or follow my Brioche Bread recipe and prepare it two days in advance. Keep this timing in mind before using it for this recipe. In the recipe found in the link above, chocolate chips are indicated; obviously, do not add them, as this brioche bread will be used for a savory preparation. In fact, if you want, you can also add a good tablespoon of salt when preparing it.

  Once the confit cherry tomatoes are ready, we can take them out of the oven and let them cool completely at room temperature. In the meantime, we can proceed with the other recipe steps.

  

• Take the three eggs, break them into a bowl, add the milk, a pinch of salt and pepper, and mix the ingredients with a fork. It’s the classic preparation for making an omelet, let’s say. Set it aside. Then take the salted ricotta from the fridge and place it on the work surface along with a hand grater. Also, have the confit cherry tomatoes ready with tongs. Wash the basil leaves and pat them dry with a cloth or paper towel. Keep everything within reach. Prepare a plate or a tray where we’ll place the french toasts after they are nicely browned in the pan with butter. We are ready to proceed.

  Turn on the stove and place a non-stick pan on it. Grease the bottom with a little butter, very little. Keep the heat medium-low, we don’t want the french toasts to burn too much on the outside. Gently dip a slice of brioche bread into the beaten eggs with milk, on both sides, and place it in the pan with medium-low heat. Let it brown for a few minutes before flipping it with a kitchen spatula onto the other side.

  Proceed this way with all the slices of brioche bread we have, I calculated a serving of two slices per person for our summer appetizer. Once the savory french toasts are cooked, we can proceed with garnishing. Place some confit cherry tomatoes on each french toast using tongs, then a few fresh basil leaves, and then a generous sprinkle of salted ricotta. I added a really generous amount because I love salted ricotta. If you want, you can add a drizzle of raw extra virgin olive oil as I did during the video recipe found just above the ingredient list.

  Our appetizer with savory french toast with cherry tomatoes and ricotta is ready to be served—actually, not quite yet, we need to prepare the Garby Tonic, otherwise, what kind of appetizer is it without the drink?!?

  

• Let’s start preparing the Garby Tonic by pouring some nice ice cubes into a balloon, meaning a glass for gin tonic made of glass. Those nice and round ones that all the bars use for the classic gin tonics. Oh, by the way, I recommend watching the video recipe, especially concerning the preparation of the drink. I’m not as skilled as Marco in explaining the various steps, so I’ll use some terms I heard from him that morning. Let’s say I’m better at drinking them than making them, the cocktails.

  Once the glass is chilled, we can proceed by adding the dose of Garby Gin. Open the tonic, in this case a Mediterranean Fever-Tree, one small bottle for each gin tonic we prepare. As Charlie says, it’s one of the most aromatic to pair with the gin tonic we’re making.

  Stir with the long cocktail spoon; you should definitely watch the video recipe because at this moment, precisely, Charlie does something crazy, I didn’t even notice during the video editing phase. He pours the tonic using the cocktail spoon. I’m left speechless now, amazed! To think I was chatting when this gentleman was creating all this!

  Then slice the green apple thinly; again, I recommend watching the video of the preparation before making mistakes. Then slice the lime, also thinly. Add two slices of apple and two slices of lime into the balloon, using tongs to be as gentle as possible. Finally, add an edible flower in each balloon, a spray of wild fennel spray, and the signature of Charlie, a touch of edible gold to make this drink even more attractive. You can also add a spray of lime, you need that gadget Charlie has in the video. We will then be finally ready to enjoy the Garby Tonic made at home!

  I love that Marco defines his products as “Liquid Happiness.” Can anyone be more in love with their job and their passion?!?

  In the video recipe, you’ll hear that Charlie works for events: birthdays, weddings, communions, confirmations, graduations, basically for any situation that can be defined as an event, wherever there’s a need for an open bar He’s there! You can therefore contact him and discuss drink lists directly with him through his social profile which I leave here: Charlie_fa_drink

  I hope you liked the combination of savory french toast recipe with the preparation of the gin tonic to serve in pairing! Bon appétit to everyone and let’s raise the balloons and toast! I remind you that I’m always here on my Le Ricette di Bea blog with many easy, quick, and delicious recipes like this one!!!