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Garlic Confit

Posted By Toni Fiore On April 23, 2007 @ 11:23 am In Light Bites | 5 Comments

Garlic Confit

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

To prepare:
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.

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