Garlic Confit? These creamy, garlicy cloves can be used in countless applications! We paired with sourdough bread and our black garlic cheese.
Take 2 heads of garlic, slice off the bottom (thinly) and set in a deep skillet.
Add Phoeapolis olive oil to the skillet, enough to just cover the top of the garlic heads.
Add 1-2 tsp of fresh herbs and 2 bay leaves.
Turn the stovetop on to low heat and cook for 15-20 minutes. It should come to a bubble/just cook until the garlic cloves are soft and spread like butter.
Remove from heat and add to a glass jar with the oil, set aside to cool.
Once cooled, take your bread slices and add 1 Tbsp of Nuts for Cheese Black Garlic and top with 2-3 garlic cloves.
Ingredients
Directions
Take 2 heads of garlic, slice off the bottom (thinly) and set in a deep skillet.
Add Phoeapolis olive oil to the skillet, enough to just cover the top of the garlic heads.
Add 1-2 tsp of fresh herbs and 2 bay leaves.
Turn the stovetop on to low heat and cook for 15-20 minutes. It should come to a bubble/just cook until the garlic cloves are soft and spread like butter.
Remove from heat and add to a glass jar with the oil, set aside to cool.
Once cooled, take your bread slices and add 1 Tbsp of Nuts for Cheese Black Garlic and top with 2-3 garlic cloves.