Garlic Confit
Transform your dishes with the magic of this Garlic Confit recipe, where tender garlic meets aromatic herbs and quality oil, creating a symphony of flavors that will elevate your cooking to new heights. This step-by-step tutorial includes instructions and ideas on how you can add them to your dips, toasts, sandwiches, pastas and more!
Ingredients
Garlic Confit
- 3 heads garlic (you can also sub with peeled whole garlic cloves)
- 2 sprigs of fresh thyme
- ¼ sprig of fresh rosemary
- 1 1/2 cups quality olive oil or avocado oil less or more as needed to submerge the garlic heads
For the sandwich
- Ciabatta Buns or crusty bread sandwich bread of choice (gluten-free / grain-free as needed - we like Bread Srsly, AWGbakery or California Country Gal as a grain-free option)
- 3 slices dairy-free or regular cheese of choice: 1 slice of cheddar cheese, 1 slice of mozzarella-style cheese slices, 1 slice Gruyere, Fontina or Harvarti cheese (or feel free to use any combination of cheese of choice, we like Violife and Miyokos.
- Small handful of arugula
- 2-4 thin slices of prosciutto use more or less to taste
- Dairy-free or regular butter softened
Instructions
For the garlic confit:
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Preheat the oven to 250 F.
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Skip this step if using peeled garlic cloves from the store. Use hands to break apart and carefully separate the garlic cloves. Peel off the skins individually or place the garlic cloves in a large sealed jar and shake vigorously for 1-2 minutes.
Optional method: To help loosen the skin for easier removal, place the garlic heads into a heatsafe bowl. Pour boiling water over the garlic, making sure they are fully submerged. Allow to soak for 5 minutes, then drain and let them sit until they are cool enough to handle. Peel the garlic cloves.
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Place the peeled garlic cloves into an oven safe baking dish. Add thyme and rosemary then pour oil over the garlic, making sure everything is fully submerged. Bake in the preheated oven until the garlic cloves are golden and tender but not burnt or too brown, about 1 hour 15 minutes - 1 hour 45 minutes, depending on your oven.
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Carefully remove the baking dish from the oven and let it cool. Transfer the garlic and oil to a clean heat proof resealable glass/canning jar (sterilized as needed for safety). Store immediately in the fridge for up to 2 weeks.
For the sandwich: (Oven or Stove)
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Use a serrated knife to slice the ciabatta buns (if using) in half. Drizzle the insides of the buns / bread slices with 1-2 tsp of oil from the garlic confit (less or more as needed depending on the bread used).
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Use a slotted spoon to remove 2-3 garlic cloves (use more or less as needed depending on the bread used) from the garlic confit and place on the bottom half of the sandwich.
Repeat for the top half of the sandwich by adding 2-3 garlic cloves (less or more as needed depending on the bread used) from the garlic confit.
Use a knife or spatula to flatten and spread evenly over the surface of the bread slices.
Top the bottom half of the sandwich with half of the cheese slices, tearing the cheese to fit to size, as needed.
Layer with some arugula and prosciutto. Top with the remaining cheese slices. Close the sandwich with the top slice, then press down gently.
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Toast sandwich in the oven at 400F until the toast is golden and the cheese is melted (about 8-12 minutes, carefully flipping sandwich over halfway through) or alternatively toast sandwich on a nonstick skillet or a grill pan by adding butter (about 1-2 tbsp depending on the size of your bread) to your pan over low heat.
Once melted, add the sandwich and cook until the bread is golden brown and toasted underneath, about 2-4 minutes. Carefully turn the sandwich over and cook until the second side is golden brown and the cheese is melted, about 2-4 minutes.
Cut in half and enjoy.