A nice, warm piece of toasted bread is best topped with a dollop of butter and a bit of garlic. One of my favorites is garlic confit, which can be expensive to buy, but today, I’m going to show you how to make garlic confit at home! This recipe can be made with 3 flavorful herbs. Then, you can take things further by choosing to remove or leave the garlic paper on! It’s a have-it-your-way garlic confit recipe that you’ll be adding to all of your favorite dishes.
here’s what you’ll need
You don’t need much for this recipe. You can optionally enhance the flavor with fresh herbs.
Garlic: Grab whole heads of nutritious roast garlic. We’ll separate the individual cloves prior to cooking. Olive Oil: Good quality olive oil is of utmost importance for this recipe. The best way to check the quality is to smell it. If it smells slightly acidic or rancid, then it’s a low-quality olive oil. Costco’s olive oil is always a safe buy. Herbs: You can optionally add herbs like fresh thyme, rosemary, and bay leaves for extra flavor.
garlic confit is so easy to make
Step 1: Prep the GarlicPreheat the oven to 250°F (121°C). Either peel the garlic cloves completely or separate them from the head, leaving the paper on (if you go with this approach, you’ll just squeeze out each clove before serving). Step 2: Assemble the DishAdd the garlic and oil to an oven-safe pan (like a cast iron or casserole dish). If the garlic is not submerged completely, add a bit more oil. If desired, add a few hearty herbs to the pan. Step 3: Cook the ConfitCook for 2 hours or until the garlic cloves are golden brown and soft. Remove the pan from the oven and let it cool. Then use the cooked garlic on everything!
how to use garlic confit
For delicious meals rich in garlic flavor, consider adding your garlic confit to:
Vegan Garlic Bread: Can you think of anything better than an extra garlicky garlic bread? Pressed Eggplant Sandwiches: Add a light spread of the garlic for another punch of flavor. Caprese Paninis: Take these sandwiches to the next level with garlic confit.
