No doubt garlic is delicious, making it a staple for many recipes around the world. However, garlic confit is a new sensation sure to awaken bored taste buds. Although you might be familiar with duck confit, a delightful duck cooked slowly in duck fat, the concept of garlic confit might escape you. However, it gets its name because it uses that same slow cooking in fat process to turn raw garlic into a delicate, smooth and inspired spread perfect on toasted crusty bread.
How To Make Garlic Confit Toast
The garlic slow cooks immersed in olive oil at a low temperature of 200°F in your oven for three hours. You can go about your business while the lovely aroma fills your home and just when you can’t wait for a second longer, you can take it out of the oven to discover the luscious little golden brown roasted-to-perfection tender garlic cloves ready to spread on toasty bread. If this sounds like too much waiting, you can speed up the process and do it on the cooktop for 45 minutes in a saucepan instead. Just remember low and slow is the trick. And don’t think garlic confit is just for toast.
This new flavour-forward ingredient can be used in all kinds of dishes including:
- Your new favourite bagel schmear
- A next level base for your favourite pizza recipe
- Crazy good mashed potatoes
- A garlicky spread on sandwiches and burgers
- An easy way to create garlic aioli with store-bought mayo
- A quick dip with soft cheeses like cream cheese, goat cheese or Boursin
- Add a dollop to up the garlic in your homemade marinara, alfredo and other pasta sauces
Pro Tip: The garlic confit can be kept in the fridge in a sealed container for a few months or so and should never be left out or it can lead to food poisoning. It is also very freezable.
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