Confit garlic bread

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I found a recipe for confit garlic in an issue of Bon Appetit and I liked the idea, but thought using butter as the recipe suggested seemed a bit risky so I did it my own way, with oil.

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It still amazes me how different garlic can taste depending on how it’s prepared. I love the sweetness from caramelised garlic and the punch of frying fresh chopped garlic with mushrooms for example. The confit garlic is somewhere in between the two; it’s less sweet than caramelised garlic but a lot softer in flavour than raw. I used the confit garlic to make garlic bread and it was, as I suspected, absolutely delicious!

Why not try wild garlic bread or cheesy garlic bread next?

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Confit garlic

1 whole garlic

approx 100 ml neutral oil

Pre-heat the oven to 150C. Peel the garlic and place the cloves in a ramekin. Cover with oil. Place in the oven until the garlic is soft, approx 30 minutes. Leave to cool. Remove the garlic. Save the oil for roasting potatoes and vegetables in the oven. Keeps in the fridge. 

Confit garlic bread

the confit garlic above

100 g salted butter, softened 

a bunch of parsley, finely chopped 

1 baguette or other preferred bread

Remove the garlic from the oil and mush into the butter. Add parsley and mix well.

Make slits in the bread and spread with the butter. Wrap in tin foil and bake for 10 minutes in 180C until the butter has melted. 

Place the remaining butter on a sheet of cling. Shape into a roll and place in the fridge or freezer. Use for garlic breads or as a flavoured butter for fish or meat. 

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