Confit garlic

 

Confit garlic

 

With a good harvest of garlic, guess well over 100 heads, other then making black garlic, also starts to make garlic confit in olive oil. After long cooking the pungency of garlic is gone, the creamy texture and mildly sweet flavor is great to use as appetizer.

1. Peel garlic, place on one layer in a baking dish, cover with olive oil, bake at 120˚C until soft, around 1.5 hours. 

Confit garlic on sour cream on biscuit

 

 2. To serve, on a piece of biscuit, place a small spoonful of sour cream or avocado puree, place a piece of confit garlic on top.