Garlic Confit Toast has been one of my favorite things to make as of late. Think garlic bread, with a nutty-sweet, creamy mouthfeel. Move over traditional garlic bread, I think this version is here to stay!
If you are looking for more delicious eats, then try my Steak Crostini with Horseradish Cream recipe, next!
Garlic Confit Toast
How nice would it be to be somewhere in the south of France, people watching and enjoying the day pass as you immerse yourself in a delicious meal accompanied with Garlic Confit Toast?
In these unique times, we can have the latter at home and in the comfort of our athleisure wear. Not quite the same, but I’ll take it.
What is Confit?
Confit is a French cooking term used to describe foods cooked in oil (or sugar, for fruits) using low heat, over a long period of time.
Confit foods like vegetables or meats can last for several months or longer, when stored in a cool, dry place. This method makes bacteria growth inhabitable and also acts as a great tenderizer for meat.
This recipe calls for garlic confit that’s mixed with butter, herbs, parmesan, and salt–essentially, garlic confit butter–and then lathered on french bread. The result: savory and mellow flavored garlicky bread with a whisper of deep sweetness.
Sounds complex but I assure you it isn’t. I can guarantee this will be something you’ll want to pair with a delicious bowl of Creamy Spinach Tortellini Soup.
How to Make Garlic Confit Toast
- Make garlic confit. Add garlic cloves to a small saucepan along with extra virgin olive oil. Bring to a simmer over medium-low heat and cook for 30 minutes.
- Leave to cool. Remove saucepan from heat and set aside until contents reach room temperature.
- Slice french bread into 1-inch thick diagonal pieces.
- Lather garlic confit butter onto each slice.
- Bake for 7 minutes or until golden in a preheated 400°F oven.
See My Story Below for Step-by-Step Instructions!
Garlic Confit Uses
While the urge is to get you to make garlic confit toast, I’m here to tell you the possibilities are seemingly endless when it comes to applications. Should you want to test a few tender, creamy cloves on other eats, these are a few of my favorites:
- Add this garlicky goodness to mashed potatoes for an oomph in flavor that pairs perfectly with the buttery texture of potatoes.
- Pasta matched with garlic confit is like a sweet kiss. Simply mashed the garlic and toss with spaghetti. Top with olive oil and fresh parmesan and you have you’re a simply and delicious meal.
- Mix with roasted vegetables for a boost in flavor.
- Spread them on sandwiches–you can thank me later.
Bonus: Garlic-Infused Oil
After making garlic confit butter, you might be wondering what to do with the leftover oil? Don’t fret, I have you covered. There’s no way I’ll let all that delicious garlic-infused olive oil go to waste. Store oil in a sterilized jar with lid in the refrigerator for up to 4 days.
Use leftover oil in dressings, eggs, sautéed vegetables, marinades, roasted potatoes, dip for bread–honestly, the possibilities are endless.
Tips and Tricks
- Remove the root ends of garlic as it doesn’t soften during cooking.
- Keep heat level to a medium-low simmer. Garlic cloves should not be frying, rather, little bubbles should surround garlic.
- Save time and go for pre-peeled garlic. Just be sure to remove the hard root end before cooking.
My Favorite Ways to Pair Garlic Confit Toast
While it’s totally fine to eat this solely on its own, here are a few other amazing pairings:
Comfort in Garlic Confit Form
Garlic Confit Toast
- 1 cup extra virgin olive oil
- 1 cup garlic cloves, peeled and roots removed
- 4 tablespoons unsalted butter, room temperature
- ½ cup freshly grated parmesan
- 2 teaspoons flat leaf parsley, finely chopped
- ½ teaspoon kosher salt or to taste, I use Diamond Crystal brand
- 1 loaf french bread, cut into 1-inch diagonal slices
- Add olive oil and garlic cloves to a small saucepan. Make sure garlic cloves are submerged and add more oil, if necessary. Bring to a simmer, then lower to medium low heat. Cloves should be surrounded by tiny bubbles, not frying in oil.
- Cook for 30 minutes, stirring occasionally, or until cloves turn a light golden color. Remove from heat and allow to cool to room temperature.
- Preheat oven to 400°F. When garlic are cool to touch, use a slotted spoon and scoop out cloves, straining oil back into the saucepan. Place garlic in a bowl and add butter, parmesan, parsley, and kosher salt. Mix well until ingredients are well incorporated.
- Lather garlic confit butter on each french bread slice and place on a prepared baking sheet.
- Bake for 7 minutes or until golden brown. Enjoy
- Store leftover oil in a sterile jar and keep refrigerated for up to 5 days. See above for ways to use leftover garlic-infused oil.