I might just retire someday and set up an eatery selling open-faced toasts. This will be 100% be on my menu. Yes, it is that good and once you start making this, you will never order any garlic toast from other eateries again. I have ruined your life. Lol!
There is no excuse not to make this cos it is super easy and simple. All you need are garlic + oil and the oven will work its magic for you. After 3 hrs of confit, you will get soft spreadable garlicky garlic. You heard me, 3 hrs. Be sure to use a high smoking point oil; olive oil will not cut it.
To add some chefy touches, I infused the oil and garlic confit with some sriracha powder and nori flakes. I then served these on some crispy buttered toast spread with some vegemite with a sprinkle of freshly grated parmigiano reggiano. Mama Mia!
Ingredients:
(Serve 2)
Garlic Peeled, 2 Bulbs
Grapeseed / Peanut / Sunflower / Canola Oil, For Confit
Sriracha Powder, Pinch
Nori Flakes, Pinch
Buttered Toast, For Serving
Vegemite, For Spreading
Parmigiano Freshly Grated, For Garnishing
Maple Syrup Preferably Grade 'A', For Drizzling
Equipment:
Heavy Pot
Oven
Directions:
Preheat oven to 93 degrees celsius or 200 fahrenheit.
In a sauce pot, add garlic.
Add just enuff oil to submerge the garlic.
Wack into the oven and confit for 3 hrs.
The garlic should have crispy browned crusts.
Infuse with sriracha powder and nori flakes.
Set aside to cool down slightly.
I usually serve this garlic on some buttered toast spread with some vegmite.
The garlic confit is spreadable like softened butter.
Garnish with some sriracha powder, nori flakes and parmigiano.
Lastly, drizzle some maple syrup over the top.
Once the garlic confit cools down completely, store in a sterilized jar, along with all the oil, and keep chilled in the fridge for up to 7 days.
Garlicky umami bomb...
It can be kept in a sterilized jar chilled in the fridge for up to 7 days...
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