Garlic ConfitBy Toni Fiore • Apr 23rd, 2007 • Category: Light Bites Print
There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it?
3-4 heads of fresh garlic, cut in half through the center, not stem to end
Extra virgin olive oil
A good-sized bunch of fresh thyme (lemon thyme is delicious)
About 20 whole black peppercorns
Preheat the oven to 300 degrees, In a glass baking dish set the garlic cut side down. Cover about halfway with olive oil and drop in the herbs and peppercorns. Cover the dish with foil and set in the oven to bake. The garlic takes about an hour and should look nicely caramelized. The garlic will slide out of the peel smoothly. Be sure to strain and save the oil, which will be full of infused garlic flavor. Use this garlic as a spread, as an addition in dressings, or as a garlic complement to any dish.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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