Gorgeously delicious and smooth garlic confit is a old-world styled spread that goes great over a nice slice of warm toasted bread or as a dip to enjoy with your appetizers. The jar itself inspires authentic haunts of the old world that create natural nostalgia for your grandma’s kitchen. I love the way this looks and tastes and I proudly put on the table with any warm bread that may feel neglected and may need a nice gentle spread. To equate old world Italian with garlic is not absolutely correct but isn’t one-hundred percent wrong either. For me, the entire preparation of this is rustic and appealing. I love the method of peeling and have even started using it on pearl onions for other recipes.
Watch the video and follow the instructions below to have this exciting spread at the ready. Plan each meal with the intent of creating something worthy of everyones time and satisfy their tastes in a filling comforting way as you browse my growing catalogue of menu selections. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks and see you again soon.
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Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds.
In a separate bowl add cold water.
Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.
In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.
Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.
Remove the pot from the oven. Discard the aluminum foil.
Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.
Serve with toasted bread.
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Garlic Rosemary Confit
Ingredients
- 6 garlic heads
- 2 fresh rosemary stems
- 2 cups extra virgin olive oil
Instructions
Prepare the garlics: this will help to peel the garlic skin
- Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds. In a separate bowl add cold water. Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.
Cook
- Preheat the oven to 200°F.
- In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.
- Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.
- Remove the pot from the oven. Discard the aluminum foil. Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.
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