- 6-8 garlic heads (enough cloves to = 2 cups)
- 6 thyme sprigs
- 3 bay leaves
- 3 dried red chilies
- 2 cups olive oil
I love serving garlic bread with many meals. I found this recipe in the October 2011 issue of Food and Wine magazine and it sounded so amazing. I thought to myself, this would be an easier way to make the bread we love.
After you prepare the confit, just mash the desired amount of garlic cloves in softened butter, spread on desired bread and bake in a 350 degree oven until warmed. DELISH! The cloves can be used with many dishes, so get creative, I promise you won’t have any regrets.
- Separate and peel cloves from the garlic heads to equal 2 cups.
- In a medium saucepan, combine the garlic cloves with 6 thyme sprigs, 3 bay leaves, 3 dried red chilies and 2 cups pure olive oil.
- Simmer over low heat until the garlic is tender but not browned, about 30 minutes.
- Once cooled, use a slotted spoon to transfer the garlic, thyme, bay leaves and red chilies to 3 1/2-pint canning jars. Pour the garlic oil over the top of the cloves, seal and refrigerate for up to 4 months.
Note: I was out of the red chilies so I used dried poblano peppers. I also boiled the canning jars and lids before filling with the garlic.