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Ingredients for 4 servings:


1 large head garlic

1/4 cup olive oil, divided

1 sprig fresh thyme

1 teaspoon lemon juice

Kosher salt and white pepper to taste

Garnish: grated parmesan cheese and minced parsley




Preheat the oven to 300 degrees.  Trim the tip off the head of garlic to expose the tips of the cloves.  Place the clove in a garlic roaster or large piece of heavy aluminum foil.  Drizzle 1 tablespoon olive oil over the top of the garlic head and place a sprig of thyme on top.  Cover with a lid or tightly seal the foil closed and bake for one hour.  Remove and cool.


Squeeze the roasted garlic cloves into a flat dish.  Mash the garlic working in the lemon juice and remaining olive oil.  Season to taste  with salt and pepper.


Serving:  Spread confit on toasted bread and sprinkle with grated cheese and parsley