Some people say they don’t really enjoy the taste of garlic, but what they don’t realize is that they’ve just never had *good* garlic.
THIS garlic is like candy in vegetable form. We eat it smeared on our pizza because much like love, garlic knows no bounds.
Garlic Confit
Servings
4
servingsPrep time
1
minuteCooking time
1
hourSmear on toast, squish into pasta, mix with pesto for the most incredible garlic flavor of your life.
Ingredients
2 heads of garlic
Olive oil to cover
2 sprigs of thyme
Pinch of red pepper flakes
1-2 whole peppercorns
1 tsp salt
Directions
- Preheat oven to 250°. I like to use the oven for baking something else while I make this. I roast whole chicken around 325° and I find that the garlic cooks just fine in that.
- Peel garlic cloves and place in a small oven proof container, such as a ramekin.
- Cover garlic with olive oil until just submerged.
- Add whole springs of thyme, pepper flakes, peppercorn, and salt.
- Cover and bake until cloves are golden and tender, 1-2 hours.
- Serve smeared on sourdough bread. Allow to cool and transfer the garlic to jar. Can store for up to 3-4 month in the fridge.
