Garlic Confit
It’s super easy to make this so keeping this post short! This is one of my favorite at hand ingredients. You can keep it in a jar on the countertop and you have soft garlic ready for you when cooking or simply just smearing it on an avocado toast, breakfast sandwich or even charcuterie for guests coming by!
get as much garlic as you like, I usually do 3-4 bulbs
peels the skin off the garlic knubs and place them into a medium or small sauce pan depending how much garlic you’re making!
cover the garlic in olive oil, make sure the garlic is submerged, I cover it just a little above the garlic but if you want to infuse olive oil to keep you an add more.
throw in some fresh rosemary and or oregano, even sage is delicious
cover it with the pan lid, if you don’t have one, foil is fine!
keep it on simmer, like as low as the temp can go possible on your burner because you don’t want the garlic to get crispy, you want it SOFT
when done, place into a jar with the olive oil in it and you can keep it on the counter for up to 6 months!
Take it and spread it on toasts, or when you want to pop it in a recipe or make garlic bread or butter!
THAT EASY!!