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Garlic Confit Toast
Servings: 30 Servings · Prep 10 min · Cook 30 min · Total 40 min
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.
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
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. This is not a cookbook reprint.