Garlic Confit with Catalan Style Toast
This recipe prepares garlic confit by slow-cooking garlic cloves in oil until tender and buttery. These confit garlic cloves are then used along with quartered tomatoes to rub onto toasted bread, creating a flavorful Catalan-style toast perfect as a simple yet elegant starter or snack.
Equipment
- 1 Small saucepan or oven-safe dish For garlic confit
- 1 Cutting Board
- 1 Chef's knife
- 1 Grill pan or broiler For toasting bread
Ingredients
Main
- * 20-25 large garlic clove in their skin that's about 3 head
- although some clove will be too small to use
- * 1 cup grape tomato quartered
Instructions
- Peel the large garlic cloves.
- Place the peeled garlic cloves in a small saucepan or oven-safe dish.
- Cover the garlic completely with a neutral-flavored oil (e.g., olive oil).
- Cook the garlic over very low heat on the stove (just barely simmering) or in a low oven (250-300°F / 120-150°C) for 30-60 minutes, or until the cloves are tender and lightly golden. Do not let the oil boil rapidly.
- Remove from heat and let the garlic confit cool slightly in the oil.
- While the garlic cools, quarter the grape tomatoes.
- Slice rustic bread and toast it using a grill pan, broiler, or toaster until golden and crispy.
- Take a warm slice of toast, rub a confit garlic clove (or mash a bit onto the toast) over the surface.
- Rub the cut side of a quartered tomato firmly over the garlic-rubbed toast, allowing the pulp and juice to soak in.
- Serve the Catalan-style toast with the remaining garlic confit cloves and oil on the side. Drizzle with olive oil and sprinkle with salt if desired.
Notes
Ensure the garlic is fully submerged in oil for the confit; use a neutral-flavored oil like olive oil. Cook the garlic very slowly over low heat to make it buttery soft without browning or burning. The infused oil is flavorful and can be used in other dishes. For the Catalan toast, rub the warm toast generously with both the confit garlic and the cut tomato to release their juices and flavor onto the bread. A drizzle of good quality olive oil and a pinch of salt on the finished toast enhances the experience.