The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Garlic Confit seems to be trending everywhere – and I’m loving it!
For those who are unfamiliar, it is simply garlic cloves softly cooked in olive oil with herbs and spices. I infuse mine with red chili pepper, four color peppercorns and herbs, which create a delicious combination of complex flavors.
Spread this garlic confit over crusty artisan Mediterra Bakehouse bread from Heinen’s Bakery with a swirl of whipped ricotta for a type of toast that can be enjoyed any time of day!
- Cook time:
- Prep time:
- Total time:
- 3 cups garlic cloves, peeled
- 6 sprigs rosemary
- 6 sprigs sage
- 1 Tbsp. Heinen’s four color peppercorns
- 1 tsp. Heinen’s crushed red chili pepper
- 2 Heinen’s bay leaves
- 2 cups + 2 Tbsp. Heinen’s extra virgin olive oil
- 1 loaf Mediterra Bakehouse bread
- 2 cups ricotta cheese
- Add the garlic cloves, rosemary sprigs, sage sprigs, four color peppercorns, red chili flakes, bay leaves and 2 cups of extra virgin olive oil to a large saucepan.
- Place over low heat and bring to a gentle simmer. Simmer for 30 minutes until the garlic is soft. Let cool, then transfer the garlic and oil to a jar.
- Slice and toast the Mediterra Bakehouse. Combine the ricotta cheese with the remaining 2 Tbsp. of olive oil in a small bowl and stir to combine.
- Spread the ricotta mixture over the toasted bread and top with the garlic confit. Serve and enjoy.