When I worked the line at an upscale restaurant in West Hollywood, one thing we sold a ton of was meatballs and garlic bread. Part of my job was to prepare all the sauces and dressings and things for the night just before service. For the garlic bread, we used a garlic-infused oil, that was made fresh nightly. Then, during service I’d brush it on the bread before toasting, making sure to scoop up some garlic confit in the process. The recipe was very simple, and very very worth it.
- 1 cup Olive Oil for cooking
- 1 head of garlic, peeled
- Thinly slice your peeled garlic
- Add the sliced garlic and olive oil to a small saucepan
- Heat the olive oil on the lowest heat for 30 minutes to an hour. There should be only a few tiny bubbles that make it to the surface, otherwise the oil is too hot and you’ll end up frying the garlic! Be careful not to burn the garlic, It should just gently brown in the oil.
- When the garlic is just barely starting to brown, its ready. No need to strain out the sliced garlic! You can use it immediately, or you can cool it and store in a jar in the fridge!
***When using to make garlic toast, use the broiler, toaster oven or grill your toast in a skillet***