Irresistible Garlic Confit Bread Recipe with 3 Garlic Heads

Oh my gosh, you have to try this garlic confit bread recipe – it’s my absolute go-to when I want something simple but ridiculously flavorful. I first had it at this tiny trattoria in Rome years ago, and I’ve been obsessed ever since. The magic happens when you slow-roast garlic cloves in olive oil until they turn into these golden, melt-in-your-mouth nuggets of goodness. Spread that on some crusty bread? Heaven. What I love most is how effortless it feels (just garlic + oil + time), yet the result tastes like you spent hours in the kitchen. Perfect for when friends pop over unexpectedly or when you just need that garlicky comfort food fix.

Why You’ll Love This Garlic Confit Bread Recipe

Trust me, this garlic confit bread will become your new obsession. First off, it’s ridiculously easy – just garlic and oil doing their magic in the oven while you relax. The flavor? Deep, rich garlic without any harsh bite – just sweet, mellow perfection. I love how versatile it is too – fancy enough for dinner parties but simple enough for lazy movie nights. And that garlic-infused oil leftover? Gold for cooking! My favorite part is how the whole house smells like an Italian restaurant while it bakes. Warning: you might need to make double batches because this stuff disappears fast!

Ingredients for Garlic Confit Bread

Grab these simple ingredients – that’s all you need for magic! My absolutely non-negotiable is fresh garlic (none of that pre-minced stuff). Here’s what you’ll need:

• 1 cup garlic cloves, peeled (about 3 whole heads – trust me, it’s worth the peeling!)
• 1 cup good olive oil (the garlic infuses into it, so use something tasty)
• 1 teaspoon kosher salt (I like the bigger flakes here)
• 1 teaspoon freshly cracked black pepper
• 1 loaf crusty bread (a baguette or ciabatta works perfectly)

See? Nothing fancy! Just quality ingredients doing their thing. I always buy extra garlic though – somehow I end up snacking on the confit cloves straight from the jar…

Equipment You’ll Need

Don’t worry – you probably already have everything! Just grab:

• A small oven-safe dish (I use my trusty little ceramic ramekin)
• A sharp knife and cutting board (for prepping the bread)
• A fork or spoon for mashing that glorious garlic

That’s seriously it! No fancy gadgets needed – just the basics to make garlic magic happen.

How to Make Garlic Confit Bread

Okay, let’s get to the good stuff! This garlic confit bread comes together with just a few simple steps, but the results taste like you slaved away for hours. Here’s exactly how I make it every time (and trust me, I’ve made this more times than I can count!).

Preparing the Garlic Confit

First, preheat your oven to 250°F (120°C) – we’re going low and slow here! Place all those beautiful peeled garlic cloves in your oven-safe dish. Pour the olive oil over them until they’re completely submerged – this is crucial! You want those cloves swimming happily in oil. Pop it in the oven and let the magic happen for 1.5 to 2 hours. You’ll know it’s ready when the garlic turns golden and becomes so soft you can mash it with just a glance.

Assembling the Garlic Confit Bread

Once your garlic is perfectly confited, remove it from the oven (careful – that oil is hot!). Mash the garlic right in the oil with your salt and pepper – I like to leave some chunks for texture. Now, slice your bread and give it a quick toast – just enough to make it crisp but still tender inside. Spread that glorious garlic confit generously over each slice. Serve immediately while it’s still warm, and watch how fast it disappears! The contrast of the crisp bread with that creamy, rich garlic is absolute perfection.

Tips for the Best Garlic Confit Bread

Here are my tried-and-true secrets for garlic confit bread perfection! Always use fresh garlic – pre-peeled cloves often taste stale. Taste and adjust salt after mashing – the flavor changes as it cools! Store leftover confit in the fridge (it gets even more flavorful overnight). And that garlic oil? Gold for roasting veggies or drizzling on pasta!

Variations for Garlic Confit Bread

Once you’ve mastered the basic recipe (which is perfect as-is!), try these fun twists: Fresh herbs like rosemary or thyme in the oil while baking add amazing fragrance. For cheese lovers, a sprinkle of Parmesan or goat cheese takes it next-level. My favorite? A drizzle of honey for sweet-savory magic!

Brilliant Ways to Serve Your Garlic Confit Bread

Oh, the possibilities! I love serving this garlic confit bread still warm from the oven with a big bowl of tomato soup – it’s like a hug in food form. For fancy gatherings, slice it thin and pair with a crisp white wine (that garlic oil makes an incredible dipping sauce!). My summer favorite? Alongside a simple arugula salad with lemon dressing – the peppery greens balance the rich garlic perfectly. Honestly though? Half the time it never makes it to the table because I keep “testing” slices straight from the cutting board!

Storage and Reheating

Here’s the great news – this garlic confit keeps beautifully! Just transfer any leftovers (if you somehow have any!) to an airtight container and store in the fridge for up to a week. The oil will solidify when chilled – that’s totally normal. When you’re ready for round two, simply spoon out what you need and let it come to room temperature for about 15 minutes. For reheating the bread, I pop slices in a 350°F (175°C) oven for 3-4 minutes until warm and crispy again. Pro tip: that garlic oil gets even more flavorful after a day or two in the fridge – I secretly think the leftovers might be better!

Nutritional Information

Okay, let’s talk numbers – but don’t let them scare you! Each slice of this garlic confit bread (based on about 1 ounce of bread with 1 tablespoon spread) packs roughly 180 calories, with 10g fat (mostly the good kind from olive oil), 20g carbs, and 3g protein. Remember, these are estimates – your exact numbers will vary based on bread type and how generous you are with that glorious garlic spread! The best part? All that flavor comes without any cholesterol and just 1g of sugar per serving. Not bad for something that tastes this indulgent!

Frequently Asked Questions

Can I use pre-minced garlic instead of fresh cloves?
Oh honey, I wouldn’t! Fresh garlic makes all the difference here – pre-minced lacks that sweet, mellow flavor we’re after. Plus, it often has preservatives that can make the oil taste funny. The peeling is worth it, promise! (Pro tip: shake unpeeled cloves in a jar to remove skins faster.)

How long does garlic confit last in the fridge?
Your garlic gold will keep beautifully for about a week in an airtight container. The oil might solidify when chilled – just let it sit at room temperature for 15 minutes before using. Always check for off smells though – if it smells funky, toss it!

Can I use the leftover garlic oil for cooking?
Absolutely! That infused oil is liquid gold – drizzle it on pasta, roast veggies in it, or use it for salad dressings. Just store it separately from the garlic cloves in the fridge, and use within 2 weeks. (My favorite? Fried eggs in garlic oil – game changer!)

My garlic turned brown – did I overcook it?
A deep golden color is perfect, but if it’s dark brown, you might’ve gone a bit too long. No worries though – it’ll still taste great! Next time, check at the 1.5 hour mark. Remember – low and slow is the key to garlic confit perfection.

Try this garlic confit bread recipe and tag me in your photos – I’d love to see your creations!

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