Confit garlic & goat's curd toast
- Angela Hartnett
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Serves 4
Easy
Prep: 5 mins
Cook: 50 mins
A star rating of 4.6 out of 5.5 ratingsRate
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The secret to a great confit garlic is to use the best olive oil and the freshest garlic. You could add thyme or rosemary and any left over will keep in the fridge. It's also great slathered on rib-eye steak or squeezed over grilled fish.
Egg-free
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 4 new-season garlic bulbs
- olive oil
- sea salt flakes
To serve
-
4 slices of white sourdough bread
-
150g goat's curd
-
A small handful of chopped flat-leaf parsley
(leaves and stems)
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Nutrition: per serving
-
kcal446
-
fat23g
-
saturates9g
-
carbs41g
-
sugars4g
low
-
fibre4g
-
protein17g
-
salt1.79g
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Method
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step 1
Slice the tops (just over halfway up) from the 4 bulbs of garlic. Reserve the tops for sauces or vinaigrette at a later date.
-
step 2
In a pan large enough to hold the garlic tightly together, add 1 tablespoon of olive oil. Place the pan over a low heat, season the heads of garlic with sea salt, and place them cut-side downwards in the pan, moving them around the pan gently so that they colour evenly, for about 4-5 minutes, until golden brown.
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step 3
When the garlic bulbs are ready, turn them over and cover them with oil. Turn down the heat to very low and gently confit the garlic for about 45 minutes, until it is completely soft when you squeeze it. Leave it to cool in the oil.
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step 4
To serve, toast the sourdough slices on both sides. Spread the toast with goat's curd and sprinkle it with a touch of sea salt. Sit a confit garlic bulb at one end of each slice of toast and sprinkle everything with the parsley. Suggest to your guests that they squeeze the garlic over the bread before eating.
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A star rating of 4.6 out of 5.5 ratings
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