Spaghetti Camp Episode One : Henry's Garlic Confit Bread

Happy twilight Night Owls, and welcome to The Spaghetti Camp Podcast. For those who don't know, this is Spaghetti Camp. If you want to stay in the know, follow us on Instagram @spaghetticamp.

Today, we have a scrumptious snack to have while watching your movies; a delicious garlic confit bread. Confit is a French cooking technique that describes cooking something, such as duck, in its own oils or fat. Garlic confit takes that idea, and takes garlic and cooks it in olive oil. By doing this, the pungent-ness of the garlic disappears but leaves the delicious fragrant garlic flavor behind. This recipe will blow any other garlic bread out of the water; enjoy!

Garlic Confit Bread

Ingredients:

Garlic confit butter.                                                                                                                    Bread:

2 whole heads garlic                                                      generous amount of pecorino romano cheese

two sprigs of thyme                                                                                 large french baguette

2 sprigs oregano finely chopped                                                          pinch of salt and pepper to taste

generous amount olive oil

half stick butter

pinch of salt

Cooking:

1. Slice off the top of the garlic cloves revealing the inside of the clove
2. Place them onto a small baking tray with foil
3. Pour a generous amount of olive oil on and add thyme, oregano, and a pinch of salt
4. Wrap cloves loosely in aluminum foil and bake for 350F 30-40 minutes
5. Squeeze cooked garlic out and combine with butter; add salt and pepper to taste
6. Slice bread loaf in half and spread onto bread
7. Grate cheese on top of bread to personal liking (you can use parmesan as substitute)
8. Place in oven on broil until it becomes golden and crispy
9. Remove and serve hot and fresh.

LEFTOVER GARLIC CONFIT MUST BE REFRIGERATED
IMMEDIATELY DUE TO BACTERIA GROWTH