Whole cloves of garlic, peeled, and slowly oven-cooked in olive oil … simple yet fancy. I much prefer this to roasting a whole head of garlic in its skin. It’s less messy to serve, and you don’t lose any of the garlic flesh like you sometimes do when squeezing roasted garlic out of it’s peel. The resulting infused oil is also a bonus!
Garlic confit can be used all sorts of ways - smashed on bread, mixed into softened butter along with parmesan and parsley to make a garlic bread spread, in salads, eaten alone, on crackers, on pizza … I could go on. As for the oil, brush it on sliced baguettes and bake for crostini, use it to dip bread (along with balsamic vinegar or not), flavor pasta, flavor bread or pizza dough, drizzle on eggs, make salad dressing…
Ingredients
2 to 3 heads of garlic
Extra virgin olive oil
A few sprigs of woody herbs, such as rosemary, thyme, or a combination of both, washed and dried
Ingredients
Preheat oven to 250°F.
Separate the cloves of garlic and peel them. Place them into a small oven-safe baking dish, and pour in enough olive oil to cover the garlic cloves completely. The smaller the baking dish, the less oil you will need to use - just make sure you leave at least 1 inch of space from the top of the dish. I actually use my brie baker, similar to this one.
Nestle the herbs into the oil, if using. Cover (with foil or a lid if your dish came with one) and cook for 2 hours in the preheated oven. Allow to cool, then store in the refrigerator if not using right away.
Visuals
Gather your ingredients. If you're lucky enough to live near some really good local olive oil, it makes it so much better!
Separate the cloves from 2 to 3 heads of garlic. I like to use just the ones that are nicely sized (not the smaller cloves in the middle).
Peel and place the cloves in a small baking dish. (This is a brie baker.)
Cover with oil, nestle the herbs in, cover and bake at 250°F for 2 hours.
Allow to cool before serving. Store any remaining confit in the refrigerator.
留言