It’s National Garlic Day and there’s no better way to highlight garlic than to make Garlic Confit! The garlic is cooked low and slow until it becomes soft and spreadable. You can use it on vegetables, in mashed potatoes, or as a lighter substitute on garlic bread!
20 whole garlic cloves
1 cup olive oil
1 sprig rosemary
*Optional pinch of red pepper flakes
1 slice whole-grain bread, sliced thin
1-2 cloves confited garlic
¼ avocado, mashed
1 thin slice of tomato
1 egg, cooked (rec. scrambled, poached, or over easy)
*Optional – sprinkle of chopped fresh cilantro or everything bagel seasoning
For the Garlic
Add garlic and olive oil to a small saucepan. All garlic should be submerged in oil. Add rosemary and a pinch of red pepper if desired.
Cook over low heat for 25-30 minutes, or until the garlic is very soft. Set aside to cool. Store in an airtight container for up to 2 weeks.
**residual olive oil can be used to roast vegetables, or in salad dressings!
For the avocado toast
Slice and toast whole-grain bread.
Spread 1-2 cloves of garlic confit over bread in a thin layer.
Top with tomato, smashed avocado, egg, and seasoning.
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