Garlic confit with grilled bread and burrata✨ .▪️1-2 Heads Garlic▪️~1 Cup Olive Oil▪️1 Sprig Rosemary▪️Artisan Bread▪️Burrata▪️Maldon Salt▪️Fresh Basil▪️ .🌱Vegan Modification: Leave out the burrata .1️⃣ Preheat oven to 250°F 2️⃣ I started with peeled garlic which made this recipe super easy, but if you don't have peeled garlic you can dunk unpeeled cloves of garlic in very hot water for a moment and their skins should peel right off 3️⃣ Place garlic and rosemary in a small baking dish and add enough olive oil to submerge all the cloves 4️⃣ Cover and bake for 2 hours (or until cloves are tender and mash easily) 5️⃣ Drizzle bread with olive oil (or you can use the garlic oil you just made) and grill it in a pan or grill pan (alternatively you can toast it) 6️⃣ Spread the garlic on like butter and top with burrata, maldon salt, basil, and garlic oil - enjoy! 7️⃣ You can store garlic confit in the fridge for up to two weeks; bring down to room temp before serving .⏲5 minute prep time + 2 hour cook time
