Garlic Confit Garlic Bread
Recipe courtesy of Gabriele Bertaccini

Garlic Confit Garlic Bread

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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.



  1. Preheat the oven to 250 degrees F.
  2. 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.
  3. Turn the oven to broil.
  4. 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).
  5. 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.
  6. Transfer to a cutting board. Cut into 1- to 2-inch-thick slices, then top with more Parmesan and parsley.