garlic confit toast / by Maci Britt

I called this the best garlic bread in all the land last week on Instagram. Possibly a superlative, possibly not. Make it for yourself and decide :)) Either way, it smells and tastes amazing, and never lasts very long. 

The cloves of an entire head of garlic are simmered in butter until soft enough to be mashed easily with a fork. Lots of wispy Parmiggiano-Reggiano (I like to shred it with a Microplane) is stirred in along with salt, pepper flakes, and oregano to create a loose paste. The paste gets spread over bread, the bread gets toasted, and then, in most cases (if people are present), disappears in a flash.  

garlic confit toast
recipe adapted from bon appetit

[ serves 4 or so ]

Melt the butter in a small saucepan with the garlic cloves over medium heat. Reduce heat to low and simmer for 15 minutes, swirling occasionally. Mash the soft garlic with a fork and stir in the cheese. Add the oregano, salt, and pepper flakes; stir to combine. 

Heat the broiler.

Split the baguette in half, place on a baking sheet, and spread each side with half of the garlic paste. Sprinkle parsley over all the bread. Broil for about 2 minutes, until bubbly and golden brown. Cut into pieces and eat it before it's gone. 

1 head of garlic cloves, peeled

½ cup butter

1 cup shredded Parmiggiano-Reggiano (be generous)

1 teaspoon dried oregano

½ teaspoon sea salt

¼ teaspoon red pepper flakes

1 baguette

Dried parsley