Caramelized, spreadable, and mouthwatering Garlic Confit is ridiculously easy to make! Having a jar of this butter-soft garlic in your kitchen is the best way to elevate your appetizer game. Next time you have friends over for drinks that you want to show off for, offer them some crostini with homemade Garlic Confit!
Want to impress your dinner guests, but caviar is just a bit out of budget? Garlic Confit is the solution to your hosting woes! You only need three inexpensive ingredients to make this sophisticated appetizer, and you likely already have them in your kitchen. Garlic Confit is made with a combination of garlic cloves, extra virgin olive oil, and aromatic fresh herbs. The herbs are actually optional, but HIGHLY recommended!
So, what exactly is Garlic Confit? Pronounced kown-fee, Confit is something that has been slowly cooked either in fat or olive oil. The end result is a caramelized, buttery garnish that can be easily spread on toast, crackers, or my personal favorite, Crostini. A popular Confit that you may find in many upscale restaurants is duck Confit, which is also delicious! I use it to make Duck Confit Sweet Potato Fries. A less popular but equally as delicious Confit is Tomato Confit, which is great for summertime.
I’m a big fan of garlic in all forms, but I think garlic that I can spread might just be my favorite. If you think the same way I do, you likely already know and love the many joys of Roasted Garlic! Garlic Confit is very similar to oven roasted garlic, as it’s spreadable and soft. However, Garlic Confit has more of a caramelized taste, as it’s cooked for longer and in a generous amount of olive oil. You can use that garlicky olive oil for plenty of other things, too, so don’t toss it out! It’s like green liquid gold.
How to Make It
Homemade Garlic Confit is so easy to make!
Preheat. Preheat the oven to 300°F.
Combine the garlic cloves and olive oil. Arrange the garlic cloves in an oven proof dish and pour the olive oil over to cover.
Add herbs. Stir in the fresh herbs, if using.
Bake. Transfer to the oven and bake for 45 minutes or until the garlic is tender, golden brown and can easily be pierced with a fork.
Transfer the garlic. Remove the garlic from the oven and transfer to an airtight container being sure the garlic is fully submerged in the oil.
Serve or store, and enjoy! Refrigerate for up to 2 weeks or freeze for 3 months.
How to Serve Garlic Confit
- My favorite way to serve Garlic Confit is on a piece of crostini! Simply place a garlic clove on the toasted bread then use a butter knife to spread it across the surface.
- Use your spreadable garlic as a condiment in a sandwich! It’s an easy way to elevate any simple sandwich. Just imagine a grilled cheese made with one or two of these soft Garlic Confit cloves – swoon!
- When a pasta sauce recipe calls for garlic cloves, substitute the fresh garlic for this caramelized garlic. It adds depth to the garlicky flavor.
Tips for the Best Garlic Confit
- When going into the jar for a new clove, be sure to use clean utensils! If any new bacteria from a dirty utensil is introduced to the jar, it could cause the Confit to spoil.
- Do not try to rush the cooking process! Perfect Garlic Confit is accomplished through patience. A low temperature and 45 minutes in the oven is required for soft, caramelized results.
- Store the olive oil! Once all of your garlic cloves are eaten up, you can use the garlicky olive oil in a number of dishes. It adds an incredible flavor to just about everything it’s cooked with!
The more garlic, the better!
- Roasted Garlic Aioli
- 40 Clove Garlic Chicken
- Homemade Garlic Butter Sauce
- Roasted Garlic Mashed Potatoes
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Get the Recipe: Garlic confit
- 15-20 garlic cloves, peeled
- 1 cup extra virgin olive oil
- Fresh Herbs, optional
- baking dish
- Preheat the oven to 300 degrees.
- Arrange the garlic cloves in an oven proof dish and pour the olive oil over to cover.
- Stir in herbs, if using.
- Transfer to the oven and bake for 45 minutes or until the garlic is tender, golden brown and can easily be pierced with a fork.
- Remove the garlic from the oven and transfer to an airtight container being sure the garlic is fully submerged in the oil.
- Refrigerate for up to 2 weeks or freeze for 3 months.
2 Comments on “Garlic Confit”
Love this recipe for garlic confit !! I didn’t think anything could be better than roasting garlic but you have done it !! I want to add fresh herbs but HELP – which ones ???? can’t wait to make this
Hi Debbie! You can add any fresh herbs you like….we tend to lean into the woody herbs like thyme, rosemary or oregano but basil works well, too.