Garlic confit anyone? I know sounds fancy, when in all actuality it’s just slow roasted garlic cooked in olive oil. The result? Super sweet melt in your mouth creamy garlic, with the extra bonus of garlic oil. If you are a garlic lover (like myself), this one is for you. If you aren’t you might just become one.
What Can I Eat Garlic Confit With?
Well, if you are like me, by itself. However if you are looking for a more subtle way of incorporating this sweet garlic into your diet there are endless uses. Blend a few cloves into a vinaigrette, toss into your pasta, use as a topping for a sandwich or pizza, or my absolutely favorite, and the direction of this recipe, shmere on some toast.
Is Garlic Confit Safe?
When stored properly and consumed within a reasonable time frame, absolutely. Before you run out and create a vat to always have on hand, garlic confit needs to be stored in the refrigerator immediately in a CLEAN air tight jar. Garlic is a low acid vegetable, when stored in oil at a warm temperature there is a risk of Botulism. Although it is recommended to be consumed within 4 days, it is safe for 1-2 weeks. For further information on Botulism please visit HERE.
What You’ll Need For Garlic Confit
- Garlic – A lot of garlic. Buy the pre-peeled fresh garlic if you have that available. If you can’t find it, then 3 bulbs.
- Olive Oil
- Small Container– Glass pyrex, small ramekins, mini dutch ovens, anything that can go in the oven at 250 degrees. I like to use mini cocottes. This most likely will not be your storing container, also have an airtight storing container as well. I like to use Weck Jars.
What You’ll Need For Herbed Goat Cheese Toast
- Goat Cheese – Buy the big log.
- Herbs – Rosemary & thyme.
- Lemon Zest
- Sourdough Bread
- Salt & Pepper
A Few Extra Tips
- As i said above this NEEDS to be stored in the fridge for food safety. However the oil will solidify in the fridge, when you are ready to eat, bring it to room temperature first.
- There are endless possibilities to spice this garlic confit up. You can add herbs, and spices to the garlic confit before roasting. I like to add thyme and chili flakes. Get creative, but remember the star is the garlic.
- Get creative with the goat cheese, while rosemary and thyme both pair nicely with goat cheese nothing is stopping you from switching it up with some sage or even dill.
- Herbed goat cheese can be stored in the fridge for up to 2 weeks in an air-tight container.
Garlic Confit with Herb Goat Cheese Toast
- 3 bulbs Garlic approx 30 cloves
- 1 cup Olive Oil
- 1/2 tsp Salt kosher
Herbed Goat Cheese
- 17 oz Goat Cheese room temperature
- 1 1/2 tbsp Thyme
- 1 tbsp Rosemary
- 1 Lemon Zest 1 whole lemon
- 1/4 tsp Pepper
- Combine garlic, salt, and herbs in desired small baking container. Top it off with olive oil. If the 1 cup does not cover all the garlic add more.
- Cook at 250° for 1 hour.
- Combine goat cheese, herbs, lemon zest, and pepper. Make sure the goat cheese is at or near room temperature before mixing.
- Shmere goat cheese on toasted sour dough or other bread of choice, top it off with a few cloves of cooked garlic. Enjoy!