For those who are wondering what to do with their bounty of garlic …. how about making garlic confit? Down below is a simple recipe from Bon Appetit ages ago. It calls for one head of garlic but they were thinking those big heads of grocery store garlic. I’d peel as much garlic as I thought I wouldn’t be using fresh and make the garlic confit. What you don’t use to make garlic toast will keep for weeks and be perfect for your other cooking. You can stop at the first step – just the garlic and butter – and it will be useful in a hundred ways.
Ingredients:
1 head garlic, cloves divided and peeled 1/2 cup unsalted butter 1 cup grated Parmesan 2 teaspoons chopped fresh oregano 1 teaspoon grated lemon zest 1/2 teaspoon crushed red pepper flakes, or to taste 1 baguette sliced in half lengthwise, then crosswise
Preparation:
Cook cloves from 1 head garlic in 1/2 cup (1 stick) unsalted butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15–20 minutes. Transfer to a medium bowl; let cool.
Add Parmesan, oregano, lemon zest, and crushed red pepper flakes to garlic and mash to a paste; season with salt.
Heat broiler. Slice a baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.