Turn your raw garlic into something truly magical
When you slowly poach garlic in olive oil, something magical happens: the potent, raw garlic metamorphoses into something incredibly mellow (almost a bit sweet), yet deep and rich tasting. You have a garlic confit!
To make the superb confit, you can follow this recipe. It includes a step-by-step video, so you’ll make it to perfection on the very first try. And you won’t just end up with soft, deliciously mellow garlic confit cloves. You’ll also have a superbly fragrant garlic-infused oil.
Garlic confit (both cloves and oil) is incredibly versatile, and one of my favorite recipes to make with it is this garlic confit spread (or paste). It makes a gourmet condiment that’s simply out of this world!
Use the garlic paste in practically anything!
The easiest way to enjoy your garlic confit paste is to lavishly spread it on a slice of grilled bread (garlic confit bruschetta anyone?). But you can also stir it into a salad dressing, spoon it over a soup, use it as a base in your favorite pasta sauce, serve it as a condiment with meats or grilled foods, stir it into a dip… the ways to enjoy this spread are truly endless.
Best of all, it only takes minutes to make! Now, that’s always something to celebrate.
Recipes
Mushroom pizza with ricotta and garlic confit spread
Tomato and cannellini bean soup with wilted spinach and garlic confit spread
Garlic confit spread (or garlic confit paste)
makes 2/3 cup
active time: 5 min
- 1/2 cup garlic confit cloves
- 1/4 cup garlic confit oil
- 1 teaspoon Champagne or white wine vinegar
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- Place all the ingredients in the bowl of a food processor and process until very smooth, about 1 minute. Transfer to a container and use immediately or cover and refrigerate for up to 2 weeks. Bring to room temperature before using.
Love the idea of using the garlic confit on pizza! A scoop would give any pasta dish a boost. The ability to make the confit ahead of time is a real timesaver!
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Made the garlic confit, then the garlic spread. Spread went onto a mushroom and ricotta pizza similar to your mushroom and ricotta pizza but with different mushrooms and a store-bought crust. The garlic confit spread as the base for a blend of white and portobello mushrooms was fabulous. Thanks for a winner!
Dear Alice, thank you so much for your note. I am over the moon you enjoyed the garlic confit and the garlic spread!
Pingback: Mushroom pizza with garlic confit spread | Food & Style
Now you have me crave for some garlic confit bruschetta!
Oh la la… Very yummy, Angie!
Pingback: Garlic confit | Recipe | Food & Style