We all love garlic bread. I have made many versions over the years. But I have to say that this recipe is the most amazing I have ever made. Brought to the internet by Bon Appetit, I couldn’t resist making it. It helps that my weight-conscious husband is on a motorcycle trip and I can eat anything that I want for dinner. Last night it was bread and wine with a very small helping of cole slaw and pork.
Usually a confit refers to the method of cooking duck or goose in their own fats. But in this case, whole cloves of garlic are cooked in butter until they are golden brown. the mixture is then mashed together with Parmesan cheese, oregano, lemon zest and red pepper flakes.
The mixture is spread on a sliced baguette and broiled. Be very watchful of the bread because it can burn easily. Not sure what I will do with the leftovers, but I will worry about that later. I thoroughly enjoyed my indulgence. My, oh my. This was good.
GARLIC CONFIT TOAST
head garlic, cloves peeled
½ cup (1 stick) unsalted butter
1 cup grated Parmesan
2 teaspoons chopped oregano
1 teaspoon freshly grated lemon zest
½ teaspoon crushed red pepper flakes
Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 minutes. Transfer to a medium bowl; let cool.
Add Parmesan, oregano, lemon zest, and red pepper flakes to garlic and mash to a paste; season with kosher salt.
Heat broiler. Slice baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. (Mine took only 1 1/2 minutes) Slice.
This looks sinful. I’m going to join you in sin by making this bread. One can purchase frozen garlic bread. So, freeze the leftovers until–well, until you’re feeling sinful again!!
Great solution Bonnie. But for some reason the toast has made it into Panzanella salad and a few bites too many. LOL. Next time I will freeze the leftovers.
Count me in as some of the “we” that love garlic bread and this version looks and sounds awesome and will be tried here.
I know you will make it good Larry.
That sounds wonderful. I love the addition of the lemon zest!
You noticed what I loved the most about this toast Penny. That lemon zest took the rich taste to a citrusy finish.
I’m sure it’s fab!I’ve just fallen in love w/ Monsieur Confit myself:)
I noticed Monique. Garlic confit is wonderful. We are on the same wavelength.
This looks and sounds delicious. I would have to save it for a big party because clearly I could not be trusted to be sensible. 🙂
Party food, yum.
I should have saved it for a party Madonna. But it was so good. Great in a Panzanella salad.
Penny, I roasted garlic bulbs in the oven yesterday and can probably utilize them for a similar recipe. I also have the dried oregano I brought from Sicily – that will be used, it tastes so much better than what we buy here.
I love Panzanella and can see using the leftovers, if there are any, in that! Yes, you can freeze too I think – that way David will get some later!
Bob’s off on a trip with his brother next week, like you I will dine on my favorite, a cheese plate – easy peasy – bread, cheese and good wine, haha!
My favorite cheese right now? Humboldt Fog from Calif. I first had it when visiting Arcata, CA last year. Fortunately Costco carries it now – the small wheel – still expensive but soooo good if you like chèvre.
. . . . . . and don’t forget, garlic is so good for us!
Hope you are well – and that your NC spot is cooler than around here!
Hugs – Mary
Hi Mary, We have been enjoying the panzanella. Even using some of it on crisp salad greens. The garlic bread was a good idea and we ate the last of it last night. David still managed to shed a pound. Moderation is the key. eat most anything you want in small quantities. Your cheese sounds yummy. Enjoy your solitary indulgences! Hot here too.
Hugs back, Penny
Wow! That is something to behold. Great pictures too. They showcase they browned bread so so well. I’m off bread for the foreseeable future, but I can keep the pics up on my laptop all day while I edit 🙂
Thanks Gary. Good to hear from you. David is supposed to be off bread too, but he couldn’t resist a little of this. Sometimes just a taste is enough to keep the regime going. Wishing you well.