September 28, 2016

Garlic Confit Toast

As soon as I saw this recipe from Epicurious, I knew I had to make it - garlic lover that I am. Basically, it's a fancy name for garlic bread on crack. Cheesy, buttery, melty, garlicky. Decadent and addictive. It's a side dish that will overshadow the main course - it's that good.

I modified the original recipe by instead using roasted garlic, (recipe below) which results in a paste-like consistency that lends itself well to spreading. 

from Epicurious


1 whole head roasted garlic (see below)
1/2 cup unsalted butter, softened to room temperature
1 cup grated Parmesan cheese
2 tsp chopped oregano
1 tsp grated lemon zest
1/2 tsp crushed red pepper flakes
1 baguette sliced in half lengthwise, then crosswise
sea salt

1. Grill the baguette slices in a panini press for a few minutes.
2. In a small bowl, squeeze out the roasted garlic through the cut end. It should squeeze out like paste easily. Combine with the butter, cheese, oregano, lemon zest, red pepper flakes, and some salt.
3. Spread on each baguette slice generously and place under the broiler for 2-3 minutes, until the cheese is golden and bubbly.

Roasted Garlic 

1. Preheat the oven to 400 degrees.
2. Slice the top of a whole head of garlic and place in the center of a square piece of tinfoil. Drizzle with some olive oil then wrap the the tinfoil tightly around the garlic.
3. Place tenfold garlic head on rack directly and roast for at least 15 minutes.  Let cool.

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