Whipped Garlic Confit Spread
Ingredients
Garlic: 3–4 whole heads (peeled cloves).
Oil: 1.5 cups extra virgin olive oil (enough to fully submerge the garlic).
Herbs: 3 sprigs of fresh thyme or rosemary.
Seasoning: 1 tsp sea salt, ½ tsp cracked black pepper, and a pinch of red chili flakes.
Acid: 1 tsp fresh lemon juice (optional, for brightness).
Instructions
1. The Confit Process
Place the peeled garlic cloves and herbs into a small oven-safe dish or heavy-bottomed saucepan. Pour the olive oil over them until they are completely covered.
Oven Method: Roast at 120°C (250°F) for about 1 to 1.5 hours until the garlic is golden and soft enough to mash with a fork.
Stovetop Method: Simmer on the lowest possible heat for 45–60 minutes. Do not let the oil boil; you want a very gentle bubble.
2. Cool and Strain
Allow the mixture to cool to room temperature. Remove the herb sprigs. Strain the garlic cloves from the oil, but save that oil—it is liquid gold infused with garlic flavor!
3. The Whip
Place the softened garlic cloves into a food processor or a bowl. Add the salt, pepper, chili flakes, and lemon juice. Begin blending while slowly drizzling in about ¼ cup of the reserved garlic oil. Continue whipping until the texture becomes light, airy, and spreadable.
4. Serving and Storage
Spread generously over toasted sourdough or warm baguette slices. Store any leftovers in an airtight jar in the refrigerator for up to one week. If the spread firms up too much in the fridge, let it sit at room temperature for 15 minutes before serving.