Garlic Confit Toast Recipes

GARLIC CONFIT

Steps:

• Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)

GARLIC CONFIT

Steps:

• Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
• Pour oil into a very small pot; add garlic cloves and thyme.
• Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
• Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.

MAKE AHEAD GARLIC TOAST OMAC

Steps:

• Slice French bread into slices about 3/4" thick. I usually get about 24 slices per loaf.
• If needed soften butter in microwave on low power for 30 - 60 seconds until it is soft enough to mix the seasonings into and spread easily.
• Add remaining ingredients and stir well.
• Spread a little more than 1 tsp of mixture onto each slice of bread.
• Flash freeze the slices layed out flat on cookie sheets in your freezer. (This is important if you freeze them in a stack they are very hard to seperate later.).
• Stack into groups as your family would eat with one meal and wrap in saran wrap. I usually make a package of 6.
• When ready to use bake right from freezer at 350 degrees for 4 - 8 minutes depending on how crispy you like your toast.
• *For an extra sinful garlic toast sprinkle with mozzarella cheese before baking.