Garlic Confit Toast – like garlic bread on steroids! Garlic slowly cooked in butter until golden brown and then mashed with Parmesan, a pinch of lemon zest and Italian spices, and smeared onto some fresh French bread! So good!
So, it’s 1 AM right now, but I’m determined to get a blog post out, so I’m gonna keep this short and sweet.
This bread? Amazing. I want to smear garlic confit over everything. You’ll love it! It’s easy! It’s addictive! So good.
This garlic confit bread is really like garlic bread on crack. I wasn’t sure how much I would enjoy it (sometimes I can be a little picky about how garlic bread should taste), but I loved this! I also thought Chad would be picky about this, but he gobbled it up without complaint!
Anyways, don’t be scared by the amount of garlic – this is much like roasted garlic, in that the flavor is mellowed out by cooking it for a good amount of time on low heat. It will just be mellow and harmonious and delicious, and strangely not cheesy (even though I added cheese) but in a good way. Trust me!
Garlic Confit Toast
Barely adapted from Bon Appetit
Serves 2 very generously
- 1/2 head (about 6 nice sized cloves) garlic, smashed and peeled
- 1/4 cup (4 tablespoons) unsalted butter (or use salted butter and omit the salt)
- 1/2 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly grated lemon zest
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 1/2 baguette (I used half of an 18 inch baguette), sliced in half
- Cook butter in a small covered sauce pan over medium-low heat until golden brown and very soft, 10-15 minutes (do not let your heat get too high or the butter will burn). Transfer to a small bowl and let cool.
- Add in the Parmesan, oregano, basil, lemon zest, salt and pepper to the garlic-butter mixture. Mash everything to a paste. Preheat oven to 400 degrees.
- Smear the mixture evenly onto the baguette slices, and bake for 5 minutes. Switch to the broiler, and broil until golden brown, 1-2 minutes more.