Toasted bread with garlic confit
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 710, total fat 60 G., saturated fats 17 G., proteins 11 G., carbohydrates 36 G., fiber 2 G., cholesterol 47 mg, sodium 421 mg, sugar 3 G.
Calories 710, total fat 60 G., saturated fats 17 G., proteins 11 G., carbohydrates 36 G., fiber 2 G., cholesterol 47 mg, sodium 421 mg, sugar 3 G.
Garlic cloves roasted in butter until creamy, take on an almost sweet flavor, making this garlic bread perfect. The longer the bread sits, the more it will absorb all the wonderful flavors, so you can serve it chilled. Once you've made the garlic confit, you'll be left with some fragrant butter. Don't throw it away! It's great for dressing salads, pasta, or marinating chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 heads of garlic, separated into cloves and peeled
- 4 sprigs of fresh rosemary
- 1 tbsp + 2 tbsp extra-virgin olive oil
- 55 g unsalted butter at room temperature
- 2 tbsp chopped fresh parsley + extra for serving
- 0.5 cup freshly grated Parmesan (about 60 g) + extra for serving
- 1 Italian baguette, cut in half lengthwise
We recommend
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Cooking the dish according to the recipe:
- Preheat oven to 120°C (250°F). Combine garlic cloves, rosemary, and 1 tablespoon olive oil in a 1.5-quart (1.5-liter) baking dish. Bake until garlic is very soft, about 1.5 hours.
- Let cool slightly and discard the rosemary stems (it's okay if a few needles remain). Transfer the garlic from the oil to a medium bowl. Refrigerate the garlic oil and use it in other dishes.
- Switch the oven to grill mode.
- Add the butter, parsley, 1/4 cup Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt, and a few grinds of pepper to the bowl with the garlic. Mash the mixture with a fork until it forms a smooth paste (it should be almost smooth, but a few small pieces of garlic are a good addition).
- Brush the baguette slices with garlic butter and place them cut-side up on a rimmed baking sheet. Sprinkle with the remaining 1/4 cup Parmesan cheese. Toast in the oven until golden brown, 2–3 minutes.
- Transfer to a cutting board. Slice into 2.5–5 cm thick slices and sprinkle with additional Parmesan and parsley.
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