Garlic Confit Garlic Bread

Name: Garlic Confit Garlic Bread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Ingredients: 3 heads garlic, cloves separated and peeled; 4 sprigs fresh rosemary; 1 cup plus 2 tablespoons extra-virgin olive oil; 1 stick (8 tablespoons) unsalted butter, at room temperature; 2 tablespoons chopped fresh flat-leaf parsley, plus more for serving; 1/2 cup freshly grated Parmesan (about 2 ounces), plus more for serving; Kosher salt and freshly ground black pepper; 1 loaf Italian baguette, sliced in half lengthwise

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Level: Easy

Total: 1 hr 45 min
Active: 15 min

Yield: 6 servings

Using cloves of garlic that have been gently poached in oil until creamy and almost sweet makes this the ultimate garlic bread. Even better, the flavors meld and soak into the bread the longer it sits—so you can serve it at room temperature. Be sure to reserve the garlic oil when you’re done making the garlic confit. It’s amazing in salad dressings and as a finishing oil for pasta or roast chicken.

Level: Easy

Total: 1 hr 45 min
Active: 15 min

Yield: 6 servings

Ingredients

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3 heads garlic, cloves separated and peeled

4 sprigs fresh rosemary

1 cup plus 2 tablespoons extra-virgin olive oil

1 stick (8 tablespoons) unsalted butter, at room temperature

2 tablespoons chopped fresh flat-leaf parsley, plus more for serving

1/2 cup freshly grated Parmesan (about 2 ounces), plus more for serving

Kosher salt and freshly ground black pepper

1 loaf Italian baguette, sliced in half lengthwise

Directions

Preheat the oven to 250 degrees F.
Add the garlic cloves, rosemary and 1 cup of the olive oil to a 1 1/2-quart baking dish. Bake until the garlic is very tender, about 1 1/2 hours. Let cool slightly, then discard the rosemary stems (it’s okay if some of the rosemary needles remain). Strain the cloves from the oil and transfer to a medium bowl. Reserve the garlic oil in the refrigerator for another use.
Turn the oven to broil.
Add the butter, parsley, 1/4 cup of the Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt and several grinds of pepper to the bowl with the garlic. Use a fork to mash the mixture into a homogeneous paste (it should be mostly smooth, but some small lumps of garlic are okay).
Spread the garlic butter all over the cut sides of the baguette and place on a rimmed baking sheet cut-side up. Sprinkle with the remaining 1/4 cup Parmesan. Broil until golden and toasted, 2 to 3 minutes.
Transfer to a cutting board. Cut into 1- to 2-inch-thick slices, then top with more Parmesan and parsley.