Never heard of garlic confit? Neither had I.
Thanks to Bon Appetit, I was introduced to this delightfully delicious spread. I have and I'm never, ever giving it up. It's easy to make, keeps for two weeks, and is delightfully delicious with just about everything!
I mildly modified one of the Bon Appetit versions: herby garlic confit. So there's is linked in the first mention of their name, and my adjusted version is listed here.
Rosemary & Bay Leaf Garlic Confit:
Preheat oven to 250
Ingredients:
4 heads of garlic, separated but unpeeled
4 bay leaves
2 rosemary sprigs, leaves removed but not chopped
1 1/2 cups olive oil (extra virgin)
Place all ingredients in 9x9 baking dish and cook for 90 minutes.
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