Garlic Confit Toast

trace: Garlic Confit Toast

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Garlic Confit Toast #45 · snacks · french Host: Jessica in the Kitchen · Garlic Confit (with garlic confit toast) → Bon Appétit · Garlic Confit Toast → Instagram → web writeups Online recipe (as published / commonly shared) Servings: 30 Servings · Prep 10 min · Cook 30 min · Total 40 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Garlic cloves cooked slowly in oil until soft and spreadable, served on toast. Separate and peel all the garlic cloves: 2-3 heads of garlic, with cloves peeled Shaking them in a jar helps loosen the dry skins. Add the cloves to a small pan alongside any herbs: Herbs of choice, optional such as rosemary or thyme Pour over enough oil to cover the cloves completely: Avocado Oil, Olive Oil or Grapeseed Oil Set the pan on the stovetop over medium heat until small bubbles form around the garlic. Reduce to a very small simmer and simmer for 30 minutes. Stir occasionally if desired. Watch that the oil does not rise to frying temperature. Remove from heat and cool the oil completely. The garlic will deepen to a golden colour as it cools. Strain off the herbs. Store the garlic in the oil in a clean, tight jar in the fridge for around 2 weeks. Keep the garlic completely covered in the oil. Store the garlic and oil properly to prevent botulism. Serving suggestion for garlic confit on toast Spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides. Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Spread with a knife to cover. Top with some flaky sea salt and cut in half. Source: Jessica in the Kitchen · Garlic Confit (with garlic confit toast) tags: garlic,olive-oil,bread · popularity: evergreen · meat: no	Garlic Confit and Oil Book: Ad Hoc at Home by Thomas Keller (2009) crumb: garlic cloves cooked slowly in oil, on toast Ad Hoc at Home includes “Garlic Confit and Oil”. Thomas Keller wrote it (2009). Thomas Keller wrote this family-style home cookbook from Ad Hoc, his Yountville restaurant. It includes pantry basics such as garlic confit. Differences: Keller's garlic confit uses the same method. He cooks peeled cloves gently in oil until soft enough to spread. He then uses them on toast. The online recipe allows herbs. It also allows olive, avocado or grapeseed oil instead of canola. It serves the cloves smashed on bread toasted in a pan. The flavor is almost the same.

ONLINE

ANCESTOR

Garlic Confit Toast
#45 · snacks · french
Host: Jessica in the Kitchen · Garlic Confit (with garlic confit toast) → Bon Appétit · Garlic Confit Toast → Instagram → web writeups

Online recipe (as published / commonly shared)

Servings: 30 Servings · Prep 10 min · Cook 30 min · Total 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Garlic cloves cooked slowly in oil until soft and spreadable, served on toast.

Separate and peel all the garlic cloves:

2-3 heads of garlic, with cloves peeled

Shaking them in a jar helps loosen the dry skins.

Add the cloves to a small pan alongside any herbs:

Herbs of choice, optional such as rosemary or thyme

Pour over enough oil to cover the cloves completely:

Avocado Oil, Olive Oil or Grapeseed Oil

Set the pan on the stovetop over medium heat until small bubbles form around the garlic. Reduce to a very small simmer and simmer for 30 minutes. Stir occasionally if desired. Watch that the oil does not rise to frying temperature.

Remove from heat and cool the oil completely. The garlic will deepen to a golden colour as it cools. Strain off the herbs. Store the garlic in the oil in a clean, tight jar in the fridge for around 2 weeks. Keep the garlic completely covered in the oil. Store the garlic and oil properly to prevent botulism.

Serving suggestion for garlic confit on toast

Spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.

Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Spread with a knife to cover. Top with some flaky sea salt and cut in half.

Source: Jessica in the Kitchen · Garlic Confit (with garlic confit toast)

tags: garlic,olive-oil,bread · popularity: evergreen · meat: no

Garlic Confit and Oil
Book: Ad Hoc at Home by Thomas Keller (2009)

crumb: garlic cloves cooked slowly in oil, on toast

Ad Hoc at Home includes “Garlic Confit and Oil”. Thomas Keller wrote it (2009). Thomas Keller wrote this family-style home cookbook from Ad Hoc, his Yountville restaurant. It includes pantry basics such as garlic confit.

Differences:

Keller's garlic confit uses the same method. He cooks peeled cloves gently in oil until soft enough to spread. He then uses them on toast. The online recipe allows herbs. It also allows olive, avocado or grapeseed oil instead of canola. It serves the cloves smashed on bread toasted in a pan. The flavor is almost the same.

Match: Exact

Online recipe

Garlic Confit Toast

Online recipe (as published / commonly shared)
Servings: 30 Servings · Prep 10 min · Cook 30 min · Total 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Garlic cloves cooked slowly in oil until soft and spreadable, served on toast.

Separate and peel all the garlic cloves:
2-3 heads of garlic, with cloves peeled

Shaking them in a jar helps loosen the dry skins.

Add the cloves to a small pan alongside any herbs:
Herbs of choice, optional such as rosemary or thyme

Pour over enough oil to cover the cloves completely:
Avocado Oil, Olive Oil or Grapeseed Oil

Serving suggestion for garlic confit on toast

Spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.

Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Spread with a knife to cover. Top with some flaky sea salt and cut in half.

Citations
- Jessica in the Kitchen · Garlic Confit (with garlic confit toast): https://jessicainthekitchen.com/garlic-confit/
- Bon Appétit · Garlic Confit Toast: https://www.bonappetit.com/recipe/garlic-confit-toast
- Instagram: https://www.instagram.com/explore/tags/garlicconfittoast/
- web writeups: https://www.google.com/search?q=Garlic+Confit+Toast+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1579653774?tag=recipeancesto-20
- Reference: Ad Hoc at Home by Thomas Keller (2009). Publisher: Artisan, 2009 edition, hardcover, ISBN 978-1579653774.

We put this together for personal use. See the citations.

Trace receipt

Dish: Garlic Confit Toast
Match: Exact
Ancestor: Garlic Confit and Oil
Source: Ad Hoc at Home by Thomas Keller (2009)
Differences: Keller's garlic confit uses the same method. He cooks peeled cloves gently in oil until soft enough to spread. He then uses them on toast. The online recipe allows herbs. It also allows olive, avocado or grapeseed oil instead of canola. It serves the cloves smashed on bread toasted in a pan. The flavor is almost the same.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Jessica in the Kitchen · Garlic Confit (with garlic confit toast) (https://jessicainthekitchen.com/garlic-confit/)
Bon Appétit · Garlic Confit Toast (https://www.bonappetit.com/recipe/garlic-confit-toast)
Instagram (https://www.instagram.com/explore/tags/garlicconfittoast/)
web writeups (https://www.google.com/search?q=Garlic+Confit+Toast+recipe)
Date: Sep 2026

Source: what this book is
Ad Hoc at Home by Thomas Keller (2009).
Thomas Keller wrote this family-style home cookbook from Ad Hoc, his Yountville restaurant. It includes pantry basics such as garlic confit.

Affiliate: buy the book

Reference: Ad Hoc at Home by Thomas Keller (2009). Publisher: Artisan, 2009 edition, hardcover, ISBN 978-1579653774.

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