Buttery, aromatic, and utterly irresistible, garlic confit is the secret weapon your kitchen has been missing. Whether you’re whipping up a quick weeknight dinner, crafting a seasonal masterpiece, or simply indulging in some comfort food, these 21 delicious recipes will transform the humble garlic clove into the star of the show. Ready to elevate your cooking game? Let’s dive into these mouthwatering ideas that promise to delight every palate.
Garlic Confit Pasta with Fresh Herbs
Mmm, imagine diving into a bowl of pasta that’s rich, garlicky, and tossed with the freshest herbs you can find. This garlic confit pasta is your ticket to a simple yet luxurious meal that feels like a hug in a bowl.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the pasta:
- 12 oz spaghetti
- 1/2 cup reserved pasta water
- For finishing:
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt to taste
Instructions
- Preheat your oven to 250°F. In a small oven-safe dish, combine the garlic cloves and olive oil, ensuring the garlic is fully submerged.
- Bake for 1.5 to 2 hours, until the garlic is golden and soft. Tip: The lower temperature ensures the garlic cooks gently without burning.
- While the garlic confit is baking, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large bowl, toss the drained pasta with the garlic confit (including the oil), reserved pasta water, parsley, and basil. Tip: The pasta water helps create a silky sauce that coats every strand.
- Season with salt to taste and serve immediately. Tip: For an extra touch of luxury, top with grated Parmesan or a drizzle of chili oil.
Creamy, fragrant, and utterly comforting, this pasta is a testament to the magic of simple ingredients. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of that garlicky oil.
Roasted Garlic Confit and Tomato Bruschetta
Perfect for those lazy summer evenings, this roasted garlic confit and tomato bruschetta combines creamy, mellow garlic with the bright acidity of fresh tomatoes. You’ll love how simple it is to throw together, yet it feels totally gourmet.
Ingredients
- For the roasted garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- 1 tsp salt
- For the tomato bruschetta:
- 2 cups diced tomatoes
- 1/4 cup chopped fresh basil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- For serving:
- 1 baguette, sliced
- 1 tbsp olive oil
Instructions
- Preheat your oven to 300°F.
- In a small ovenproof dish, combine the garlic cloves, olive oil, and salt for the confit. Cover with foil.
- Roast for 45 minutes, or until the garlic is soft and golden. Tip: The low temperature ensures the garlic cooks gently without burning.
- While the garlic roasts, mix the diced tomatoes, basil, balsamic vinegar, and salt in a bowl for the bruschetta. Set aside to let the flavors meld.
- Brush the baguette slices with olive oil and toast in the oven at 350°F for 5 minutes, or until crisp. Tip: Keep an eye on them to prevent over-toasting.
- Once the garlic is done, mash it into a paste with a fork. Tip: Reserve the oil for drizzling over the bruschetta or using in other recipes.
- Spread the roasted garlic paste on the toasted baguette slices, then top with the tomato mixture.
Best enjoyed immediately, the contrast between the sweet, creamy garlic and the tangy tomatoes is irresistible. Try serving it with a drizzle of the leftover garlic oil for an extra flavor boost.
Garlic Confit Mashed Potatoes
Very few things in life are as comforting as a bowl of creamy, garlicky mashed potatoes. You’re going to love how the garlic confit adds a mellow, sweet depth to this classic side dish.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the mashed potatoes:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp salt
Instructions
- Preheat your oven to 250°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil. The oil should just cover the garlic.
- Cover the dish with foil and bake for 2 hours, or until the garlic is soft and golden. Tip: This low and slow method ensures the garlic doesn’t burn.
- While the garlic is confiting, place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
- Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Tip: Letting them sit in the colander for a minute helps evaporate excess water.
- Heat the milk and butter in a small saucepan over low heat until the butter is melted.
- Mash the potatoes with a potato masher or ricer. Gradually add the warm milk mixture, mashing until smooth.
- Stir in the salt and 1/4 cup of the garlic confit (reserve the rest for another use). Tip: For extra flavor, mash a few of the confit garlic cloves into the potatoes.
Zesty yet creamy, these mashed potatoes are a game-changer for any meal. Try topping them with a drizzle of the garlic oil for an extra punch of flavor.
Garlic Confit and Rosemary Focaccia
Hey, imagine pulling apart a piece of warm, fluffy focaccia, its crust golden and crisp, with the rich aroma of garlic and rosemary filling the air. That’s what you get with this Garlic Confit and Rosemary Focaccia recipe—a simple, yet utterly delicious bread that’s perfect for any occasion.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 1/2 cups warm water (110°F)
- 2 tsp active dry yeast
- 2 tbsp olive oil
- 1 tsp salt
- For the garlic confit and topping:
- 1 cup olive oil
- 10 garlic cloves, peeled
- 2 tbsp fresh rosemary leaves
- 1 tsp flaky sea salt
Instructions
- In a large bowl, mix the warm water and yeast. Let it sit for 5 minutes until frothy.
- Add the flour, 2 tbsp olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, make the garlic confit. In a small saucepan, combine 1 cup olive oil and garlic cloves. Cook on low heat for 30 minutes until garlic is soft and golden. Tip: Keep the heat low to prevent the garlic from burning.
- Preheat your oven to 425°F. Punch down the dough and press it into a greased 9×13 inch baking pan.
- Drizzle the dough with some of the garlic confit oil, then scatter the confit garlic and rosemary leaves on top. Sprinkle with flaky sea salt.
- Bake for 20-25 minutes until the focaccia is golden brown. Tip: For an extra crispy crust, place a pan of water in the oven to create steam.
Every bite of this focaccia offers a perfect balance of crispy edges and a soft, airy interior, with the sweet, mellow flavor of garlic confit and the piney aroma of rosemary. Try serving it alongside a bowl of soup or as the base for a gourmet sandwich.
Creamy Garlic Confit Soup
Venturing into the world of creamy soups, this garlic confit version is a game-changer. You’ll love how the slow-cooked garlic mellows into sweetness, blending seamlessly into a velvety base that’s both comforting and sophisticated.
Ingredients
- For the garlic confit:
- 2 cups peeled garlic cloves
- 1 cup olive oil
- For the soup base:
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- For garnish:
- 1/4 cup chopped parsley
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 250°F.
- In a small oven-safe dish, combine the garlic cloves and olive oil, ensuring the garlic is fully submerged.
- Cover the dish with aluminum foil and bake for 2 hours, or until the garlic is golden and soft. Tip: This slow cooking process is key for developing the garlic’s sweet, nutty flavor.
- Remove the dish from the oven and let it cool slightly. Reserve the oil for another use, like dressing or cooking.
- In a blender, puree the confit garlic with 1 cup of broth until smooth.
- Transfer the puree to a pot and add the remaining broth, heavy cream, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Tip: Keep the heat low to prevent the cream from separating.
- Simmer for 10 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with chopped parsley and lemon zest. Tip: The lemon zest adds a bright contrast to the rich, creamy soup.
Buttery and rich, this soup’s smooth texture and deep garlic flavor make it a standout. Try serving it with a drizzle of the reserved garlic oil and crusty bread for dipping.
Garlic Confit and Goat Cheese Tart
So, you’re looking for a dish that’s both elegant and easy to whip up? This garlic confit and goat cheese tart is your answer. It’s creamy, rich, and packed with flavor, perfect for impressing guests or treating yourself.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1 cup goat cheese, softened
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup garlic confit, cloves whole
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the butter and use your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Tip: This prevents the crust from puffing up.
- While the crust bakes, beat the goat cheese, heavy cream, and eggs until smooth. Season with salt and pepper.
- Arrange the garlic confit cloves evenly over the baked crust. Pour the goat cheese mixture over the garlic.
- Bake for 25-30 minutes, until the filling is set and the edges are lightly golden. Tip: Let it cool slightly before slicing for cleaner cuts.
With its buttery crust and creamy, garlicky filling, this tart is a showstopper. Serve it warm with a side of arugula salad for a complete meal.
Garlic Confit Chicken with Thyme
Mmm, imagine pulling apart tender chicken that’s been slow-cooked to perfection, infused with the deep, sweet flavors of garlic and thyme. This Garlic Confit Chicken with Thyme is your ticket to a fuss-free, flavor-packed meal that feels gourmet but is surprisingly simple to whip up.
Ingredients
- For the chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tsp salt
- 1/2 tsp black pepper
- For the garlic confit:
- 1 cup garlic cloves, peeled
- 1 cup olive oil
- 4 sprigs fresh thyme
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a small oven-safe dish, combine the garlic cloves, olive oil, and thyme sprigs.
- Place the seasoned chicken thighs on top of the garlic mixture in the dish.
- Cover the dish tightly with aluminum foil and bake for 1.5 hours, until the chicken is tender and the garlic is soft.
- Remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 15 minutes to crisp up the chicken skin.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Craving something cozy? The chicken comes out impossibly tender, with the garlic melting into a sweet, mellow paste that pairs perfectly with the crispy skin. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s sure to impress.
Garlic Confit and Spinach Stuffed Mushrooms
Now, imagine biting into a warm, savory mushroom cap, its earthy flavors perfectly complemented by the creamy, garlicky spinach filling. It’s a simple yet elegant dish that’s sure to impress at any gathering.
Ingredients
- For the mushrooms:
- 12 large white mushrooms, stems removed
- 2 tbsp olive oil
- 1/4 tsp salt
- For the filling:
- 1 cup spinach, finely chopped
- 1/2 cup garlic confit
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Brush each mushroom cap with olive oil and sprinkle with salt. Arrange them in the prepared baking dish.
- In a bowl, mix together the spinach, garlic confit, cream cheese, Parmesan cheese, and black pepper until well combined.
- Spoon the filling into each mushroom cap, pressing down lightly to ensure it’s packed in.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together.
You’ll love the contrast between the juicy mushroom and the rich, flavorful filling. Try serving these on a platter with a drizzle of balsamic glaze for an extra touch of sweetness.
Garlic Confit Roasted Vegetables
Garlic confit roasted vegetables are your ticket to a flavorful, fuss-free side dish that’ll have everyone asking for seconds. Imagine tender veggies, sweet roasted garlic, and a hint of herbs—all coming together in one pan.
Ingredients
- For the vegetables:
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced into 1-inch pieces
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, sliced
- For the garlic confit:
- 1 head of garlic, cloves peeled
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, combine the peeled garlic cloves, olive oil, salt, pepper, and thyme. Cook over low heat for 20 minutes, or until the garlic is soft and golden. Tip: Keep the heat low to prevent the garlic from burning.
- While the garlic confit is cooking, toss the halved baby potatoes, sliced carrots, halved Brussels sprouts, and sliced red bell pepper in a large bowl.
- Once the garlic confit is ready, strain the oil over the vegetables, reserving the garlic cloves. Toss the vegetables to coat them evenly with the oil.
- Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes. Tip: Don’t overcrowd the pan to ensure even roasting.
- After 25 minutes, add the reserved garlic cloves to the baking sheet and gently mix them with the vegetables. Roast for another 10 minutes, or until the vegetables are tender and slightly caramelized. Tip: The garlic will be very soft, so handle it gently to keep the cloves intact.
Out of the oven, these vegetables are a harmony of textures—crispy edges, tender centers, and melt-in-your-mouth garlic. Serve them over creamy polenta or alongside a juicy roast chicken for a meal that feels special with minimal effort.
Garlic Confit and Anchovy Pizza
Hey, you’re going to love this Garlic Confit and Anchovy Pizza. It’s a game-changer for your pizza nights, blending rich, mellow garlic with the salty punch of anchovies.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 3/4 cup warm water (110°F)
- 1 tbsp olive oil
- 1 packet (2 1/4 tsp) active dry yeast
- For the toppings:
- 1/2 cup garlic confit (about 20 cloves)
- 1/4 cup olive oil (from the garlic confit)
- 10 anchovy fillets
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large bowl, mix flour, salt, and sugar.
- Dissolve yeast in warm water and let sit for 5 minutes until frothy.
- Add yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 475°F with a pizza stone or baking sheet inside.
- Roll out the dough on a floured surface to a 12-inch circle.
- Transfer dough to a parchment-lined baking sheet.
- Brush the dough with olive oil from the garlic confit.
- Evenly distribute garlic confit and anchovy fillets over the dough.
- Sprinkle mozzarella and Parmesan cheeses on top.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Garnish with fresh basil leaves before serving.
The crust comes out crispy with a chewy center, while the toppings offer a perfect balance of creamy, salty, and umami flavors. Try serving it with a side of arugula salad dressed in lemon juice for a fresh contrast.
Garlic Confit Beef Stew
Garlic confit beef stew is the kind of dish that makes your kitchen smell like a gourmet restaurant. You’ll love how the garlic mellows out and the beef gets fork-tender.
Ingredients
- For the beef stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup garlic confit (about 20 cloves)
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- For serving:
- Fresh parsley, chopped
- Crusty bread
Instructions
- Preheat your oven to 325°F.
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Don’t overcrowd the pot—this ensures a good sear.
- Remove the beef and set aside. In the same pot, add the garlic confit, onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits add tons of flavor!
- Return the beef to the pot. Add the bay leaves and thyme. Bring to a simmer.
- Cover and transfer to the oven. Cook until the beef is tender, about 2 hours. Tip: Check halfway through to stir and ensure nothing’s sticking.
- Remove the bay leaves. Taste and adjust seasoning if needed. Tip: If the stew is too thin, let it simmer on the stove uncovered for a few minutes.
- Serve hot, garnished with fresh parsley and a side of crusty bread for dipping.
The stew is rich and velvety, with the garlic confit adding a subtle sweetness. Try serving it over mashed potatoes for an extra comforting meal.
Garlic Confit and Lemon Roasted Chicken
Mmm, imagine pulling apart tender, juicy chicken that’s been roasted to perfection with garlic confit and a bright lemon twist. This dish is your ticket to a flavorful, fuss-free dinner that feels a bit fancy but is totally doable on a weeknight.
Ingredients
- For the garlic confit:
- 1 cup garlic cloves, peeled
- 1 cup olive oil
- For the chicken:
- 1 whole chicken (about 4 lbs)
- 1 lemon, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 300°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil for the confit. Cover with foil and bake for 1 hour, or until the garlic is soft and golden. Tip: This can be done ahead of time to save on prep.
- Increase the oven temperature to 425°F.
- Pat the chicken dry with paper towels. This helps the skin get crispy.
- Rub the chicken all over with olive oil, then season with salt and pepper.
- Stuff the chicken cavity with the lemon slices and half of the garlic confit. Spread the remaining garlic around the chicken in the roasting pan.
- Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh. Tip: Let the chicken rest for 10 minutes before carving to keep it juicy.
Perfectly golden on the outside and infused with garlic and lemon on the inside, this chicken is a showstopper. Serve it with the roasted garlic cloves mashed into potatoes or spread on crusty bread for an extra flavor punch.
Garlic Confit and Parmesan Risotto
Garlic confit and parmesan risotto is the kind of dish that turns a regular Tuesday into something special. You’ll love how the creamy rice pairs with the mellow, sweet garlic and sharp parmesan.
Ingredients
- For the garlic confit:
- 1 cup olive oil
- 10 garlic cloves, peeled
- For the risotto:
- 4 cups chicken stock
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 2 tbsp unsalted butter
- Salt to taste
Instructions
- Preheat your oven to 250°F. In a small ovenproof dish, combine the garlic cloves and olive oil. Cover with foil and bake for 2 hours, until the garlic is soft and golden. Tip: The low temperature ensures the garlic cooks gently without burning.
- In a saucepan, warm the chicken stock over low heat. Keep it warm throughout the cooking process.
- In a large pan, heat 1 tbsp olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the Arborio rice to the pan. Stir to coat the rice in oil and toast slightly, about 2 minutes.
- Pour in the white wine. Stir continuously until the wine is fully absorbed.
- Begin adding the warm chicken stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. Tip: Constant stirring releases the rice’s starch, creating a creamy texture.
- Once the rice is al dente and the mixture is creamy, about 18-20 minutes, remove from heat. Stir in the parmesan cheese, butter, and garlic confit (reserve some garlic cloves for garnish). Tip: Adding butter and cheese off the heat prevents the risotto from becoming greasy.
- Season with salt to taste. Serve immediately, garnished with reserved garlic cloves and a drizzle of the confit oil. Zesty and rich, this risotto is a comfort food masterpiece. Try serving it with a crisp green salad to cut through the richness.
Garlic Confit Lamb Chops with Mint
Ever find yourself craving something fancy but don’t want to spend all day in the kitchen? These garlic confit lamb chops with mint are your answer—succulent, flavorful, and surprisingly simple to whip up.
Ingredients
- For the lamb chops:
- 4 lamb chops, about 1 inch thick
- 2 tbsp olive oil
- Salt and pepper, to taste
- For the garlic confit:
- 1 cup olive oil
- 10 garlic cloves, peeled
- For the mint garnish:
- 1/4 cup fresh mint leaves, finely chopped
Instructions
- Preheat your oven to 300°F (150°C).
- In a small ovenproof dish, combine the garlic cloves and 1 cup of olive oil for the confit. Ensure the garlic is fully submerged.
- Place the dish in the oven and bake for 1 hour, or until the garlic is soft and golden. Tip: The low temperature ensures the garlic cooks gently without burning.
- While the garlic confit is cooking, season the lamb chops with salt and pepper on both sides.
- Heat 2 tbsp of olive oil in a skillet over medium-high heat. Once hot, add the lamb chops.
- Sear the lamb chops for 3 minutes on each side for medium-rare, or until your desired doneness. Tip: Letting the chops sit at room temperature for 20 minutes before cooking ensures even cooking.
- Remove the lamb chops from the skillet and let them rest for 5 minutes. Tip: Resting allows the juices to redistribute, making the chops juicier.
- To serve, drizzle the lamb chops with the garlic confit oil and sprinkle with fresh mint.
Kind of amazing how the garlic confit melts into the lamb, right? The mint adds a fresh pop that cuts through the richness. Try serving these chops over a bed of creamy polenta for a meal that feels straight out of a restaurant.
Garlic Confit and Olive Tapenade
Very few things in life are as satisfying as the rich, deep flavors of garlic confit paired with the briny, tangy kick of olive tapenade. You’re about to make a combo that’ll elevate everything from your morning toast to your fancy dinner parties.
Ingredients
- For the Garlic Confit:
- 2 cups peeled garlic cloves
- 2 cups olive oil
- 1 tsp salt
- For the Olive Tapenade:
- 1 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 2 tbsp capers
- 1 garlic clove
- 1/4 cup olive oil
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 250°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil, ensuring the garlic is fully submerged. Sprinkle with salt.
- Cover the dish with foil and bake for 2 hours, or until the garlic is golden and soft. Tip: The low and slow cooking ensures the garlic doesn’t burn.
- While the garlic cooks, make the tapenade. In a food processor, combine the Kalamata olives, green olives, capers, and garlic clove. Pulse until coarsely chopped.
- With the processor running, slowly add the olive oil and lemon juice until the mixture is finely chopped but still chunky. Tip: Don’t overprocess; you want some texture.
- Once the garlic confit is done, let it cool slightly. Then, mash a few cloves into the tapenade for extra flavor. Tip: Save the oil for cooking; it’s packed with garlic goodness.
Expect a creamy, melt-in-your-mouth texture from the garlic confit, contrasted by the tapenade’s bold, chunky bite. Spread them on crusty bread, or use as a base for a next-level grilled cheese.
Garlic Confit and Sage Butter Sauce
Forget about complicated sauces; this garlic confit and sage butter sauce is your new go-to for adding rich, aromatic flavor to any dish. You’ll love how simple it is to make, with ingredients you probably already have in your kitchen.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the sage butter sauce:
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1/4 tsp salt
Instructions
- Preheat your oven to 250°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil, ensuring the garlic is fully submerged.
- Cover the dish with aluminum foil and bake for 2 hours, or until the garlic is soft and golden. Tip: Check the garlic at the 1.5-hour mark to prevent over-browning.
- Remove the dish from the oven and let it cool slightly. Strain the garlic from the oil, reserving both.
- In a medium skillet over low heat, melt the butter. Add the sage leaves and cook for 2 minutes, or until the butter starts to brown and the sage is crispy. Tip: Keep the heat low to avoid burning the butter.
- Add the reserved garlic confit to the skillet, mashing it lightly with a fork to release its flavor. Stir in the salt.
- Cook the mixture for another 2 minutes, stirring constantly, until everything is well combined. Tip: For a smoother sauce, blend the mixture before serving.
Lusciously creamy with a punch of garlic and the earthy aroma of sage, this sauce is perfect drizzled over roasted vegetables or mashed potatoes. Try it as a base for a gourmet pizza for an unexpected twist.
Garlic Confit and Caramelized Onion Quiche
Zesty and comforting, this quiche combines the deep flavors of garlic confit and sweet caramelized onions in a flaky crust. You’ll love how simple it is to make, yet how impressive it turns out.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 cup garlic confit
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup grated Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
- Chill the crust in the fridge for 30 minutes. Then, line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake for another 5 minutes.
- While the crust bakes, heat olive oil in a pan over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 25 minutes. Tip: Low and slow is the key to perfect caramelization.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in garlic confit and caramelized onions.
- Pour the filling into the pre-baked crust. Sprinkle Gruyère cheese on top.
- Bake for 35-40 minutes, until the filling is set and the top is golden. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.
Now, the quiche is ready to serve. Notice how the creamy filling contrasts with the crisp crust, and the garlic and onion flavors meld beautifully. Try serving it with a simple arugula salad for a complete meal.
Garlic Confit and Red Pepper Hummus
Now, imagine spreading this creamy, garlicky hummus on your favorite toast or dipping crunchy veggies into it. It’s a game-changer for your snack time or party platter.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 cup roasted red peppers
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 250°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil for the confit. Make sure the garlic is fully submerged.
- Bake for 1.5 to 2 hours, until the garlic is soft and golden. Tip: Stir occasionally to ensure even cooking.
- Let the garlic confit cool slightly, then strain, reserving the oil.
- In a food processor, blend the chickpeas, tahini, lemon juice, roasted red peppers, salt, and pepper until smooth. Tip: For extra creaminess, add 2-3 tbsp of the reserved garlic oil.
- Add the garlic confit to the processor and pulse until well combined but still slightly chunky.
- Transfer the hummus to a serving bowl and drizzle with the remaining reserved garlic oil. Tip: Garnish with a few whole garlic cloves from the confit for a beautiful presentation.
You’ll love the smooth texture with little bursts of sweet garlic and the smoky hint from the red peppers. Try it as a sandwich spread for an instant flavor upgrade.
Garlic Confit and Brie Grilled Cheese
Ever find yourself craving something indulgent yet simple? This garlic confit and brie grilled cheese is your answer, combining creamy, melty brie with sweet, soft garlic confit for a sandwich that’s anything but ordinary.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the sandwich:
- 4 slices sourdough bread
- 8 oz brie cheese, sliced
- 2 tbsp unsalted butter, softened
Instructions
- Preheat your oven to 250°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil, ensuring the garlic is fully submerged.
- Cover the dish with aluminum foil and bake for 2 hours, or until the garlic is golden and soft. Tip: Stir the garlic halfway through to ensure even cooking.
- Remove the garlic confit from the oven and let it cool slightly. Strain the garlic from the oil, reserving both.
- Heat a large skillet over medium heat.
- Butter one side of each slice of sourdough bread.
- Place two slices of bread, buttered side down, in the skillet.
- Layer the brie and garlic confit on the bread in the skillet, then top with the remaining slices of bread, buttered side up.
- Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Tip: Press down gently with a spatula to help the sandwich hold together.
- Remove from the skillet and let it sit for a minute before cutting. Tip: This allows the cheese to set slightly, making it easier to cut.
You’ll love the contrast between the crispy, buttery bread and the gooey, flavorful filling. Try serving it with a side of tomato soup for the ultimate comfort food experience.
Garlic Confit and Walnut Pesto Pasta
Zesty and comforting, this Garlic Confit and Walnut Pesto Pasta is your next weeknight hero. You’ll love how the deep, mellow garlic and crunchy walnuts come together in a sauce that’s rich but not heavy.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the pesto:
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/2 tsp salt
- For the pasta:
- 12 oz spaghetti
- Salt, for boiling water
Instructions
- Preheat your oven to 250°F. Place the garlic cloves in a small ovenproof dish and cover with olive oil. Bake for 2 hours until the garlic is soft and golden. Tip: The low temperature ensures the garlic cooks gently without burning.
- While the garlic is cooking, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring often, until fragrant. Let them cool slightly.
- In a food processor, combine the toasted walnuts, Parmesan, salt, and half of the confit garlic. Pulse until coarsely chopped. With the processor running, slowly add the olive oil until the pesto is smooth. Tip: Reserve some of the garlic-infused oil for drizzling over the finished dish.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- In a large bowl, toss the hot pasta with the pesto and a splash of reserved pasta water to loosen the sauce. Add the remaining confit garlic cloves and gently mix. Tip: The pasta water helps the sauce cling to the noodles.
Unbelievably creamy with a nutty crunch, this pasta is a delight. Serve it with a drizzle of the garlic oil and extra Parmesan for a restaurant-worthy touch at home.
Garlic Confit and Honey Glazed Carrots
Let me tell you about this simple yet fancy side dish that’ll make your dinner guests think you’re a gourmet chef. Garlic confit and honey glazed carrots combine sweet, savory, and a hint of luxury with minimal effort.
Ingredients
- For the garlic confit:
- 1 cup peeled garlic cloves
- 1 cup olive oil
- For the glazed carrots:
- 1 lb carrots, peeled and sliced into 1-inch pieces
- 2 tbsp honey
- 2 tbsp butter
- Salt to taste
Instructions
- Preheat your oven to 250°F.
- In a small ovenproof dish, combine the garlic cloves and olive oil, ensuring the garlic is fully submerged.
- Cover the dish with foil and bake for 2 hours, or until the garlic is soft and golden. Tip: This can be done ahead of time and stored in the fridge for up to a week.
- While the garlic is confiting, bring a pot of salted water to a boil and blanch the carrot pieces for 3 minutes, then drain. Tip: Blanching helps retain the carrots’ vibrant color.
- In a large skillet over medium heat, melt the butter and add the honey, stirring to combine.
- Add the blanched carrots to the skillet and cook for 5 minutes, stirring occasionally, until the carrots are glazed and tender. Tip: For extra flavor, mash a few cloves of the confited garlic and stir into the glaze.
- Season with salt to taste.
Velvety soft garlic and sweet, sticky carrots come together in this dish that’s as beautiful as it is delicious. Serve it alongside a roast chicken or fold the carrots into a grain bowl for a pop of color and flavor.
Conclusion
Variety is the spice of life, and our roundup of 21 Delicious Garlic Confit Recipes offers just that—for every occasion! Whether you’re a seasoned chef or a curious newbie, there’s something here to tantalize your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
