Garlic Confit Bread
Garlic Confit Bread
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or as needed to submerge garlic
For the Garlic Butter Spread
- 1/2 cup unsalted butter, cubed, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon brown sugar
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Finishing
- 1 baguette, about 16-18 inches long
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon honey, for drizzling, optional
- 1/4 teaspoon chili flakes, for garnish, optional
Instructions
- 1
Preheat oven to 275Ā°F. Place the peeled garlic cloves into a small, oven-safe pot or ramekin. Pour olive oil over the garlic cloves, ensuring they are completely submerged. Cover the pot with a lid.
ā±ļø 5 minā¢š”ļø 275
- 2
Bake the garlic confit for 60-90 minutes, or until the garlic cloves are golden brown, very tender, and bubbling gently in the oil. The goal is to slowly cook the garlic without browning it too quickly or burning it. Once cooked, remove from the oven and let cool slightly.
ā±ļø 60 minā¢š”ļø 275
- 3
Carefully transfer the cooked garlic cloves from the oil into a mortar (reserve the garlic oil for other uses). Mash the confit garlic cloves using a pestle until a smooth or slightly chunky paste is formed.
ā±ļø 5 min
- 4
Add the cubed softened butter, grated Parmesan cheese, chopped fresh parsley, brown sugar, 1/2 teaspoon chili flakes, salt, and black pepper to the mashed garlic in the mortar. Mix all the ingredients thoroughly with a spoon until a uniform, creamy garlic butter paste is created.
ā±ļø 10 min
- 5
Preheat oven to 375Ā°F. Take the baguette and slice it lengthwise, almost all the way through, leaving the two halves connected at the bottom to form a single piece of bread.
ā±ļø 5 minā¢š”ļø 375
- 6
Generously spread the prepared garlic butter mixture over the exposed cut surface of the baguette. Place the baguette on a baking sheet.
ā±ļø 5 min
- 7
Evenly sprinkle the shredded mozzarella cheese over the garlic butter mixture on the baguette.
ā±ļø 2 min
- 8
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown at the edges. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
ā±ļø 15 minā¢š”ļø 375
- 9
Once baked, remove from the oven. If desired, drizzle honey over the hot, cheesy garlic bread and sprinkle additional chili flakes on top for garnish.
ā±ļø 3 min
- 10
Cut the finished garlic confit bread into individual slices and serve warm.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Confit Bread
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or as needed to submerge garlic
For the Garlic Butter Spread
- 1/2 cup unsalted butter, cubed, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon brown sugar
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Finishing
- 1 baguette, about 16-18 inches long
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon honey, for drizzling, optional
- 1/4 teaspoon chili flakes, for garnish, optional
Instructions
- 1
Preheat oven to 275Ā°F. Place the peeled garlic cloves into a small, oven-safe pot or ramekin. Pour olive oil over the garlic cloves, ensuring they are completely submerged. Cover the pot with a lid.
ā±ļø 5 minā¢š”ļø 275 - 2
Bake the garlic confit for 60-90 minutes, or until the garlic cloves are golden brown, very tender, and bubbling gently in the oil. The goal is to slowly cook the garlic without browning it too quickly or burning it. Once cooked, remove from the oven and let cool slightly.
ā±ļø 60 minā¢š”ļø 275 - 3
Carefully transfer the cooked garlic cloves from the oil into a mortar (reserve the garlic oil for other uses). Mash the confit garlic cloves using a pestle until a smooth or slightly chunky paste is formed.
ā±ļø 5 min - 4
Add the cubed softened butter, grated Parmesan cheese, chopped fresh parsley, brown sugar, 1/2 teaspoon chili flakes, salt, and black pepper to the mashed garlic in the mortar. Mix all the ingredients thoroughly with a spoon until a uniform, creamy garlic butter paste is created.
ā±ļø 10 min - 5
Preheat oven to 375Ā°F. Take the baguette and slice it lengthwise, almost all the way through, leaving the two halves connected at the bottom to form a single piece of bread.
ā±ļø 5 minā¢š”ļø 375 - 6
Generously spread the prepared garlic butter mixture over the exposed cut surface of the baguette. Place the baguette on a baking sheet.
ā±ļø 5 min - 7
Evenly sprinkle the shredded mozzarella cheese over the garlic butter mixture on the baguette.
ā±ļø 2 min - 8
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown at the edges. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
ā±ļø 15 minā¢š”ļø 375 - 9
Once baked, remove from the oven. If desired, drizzle honey over the hot, cheesy garlic bread and sprinkle additional chili flakes on top for garnish.
ā±ļø 3 min - 10
Cut the finished garlic confit bread into individual slices and serve warm.