Death By Garlic
Toasts built on garlic three ways: whole heads roasted slowly in oil until sweet, that same oil used to fry the bread, and a raw clove rubbed over each slice. It is aggressive on purpose.
- Prep15 min
- Cook55 min
- Total1 h 15 min
- Serves6
AI-generated illustration
Contains:dairy
Ingredients
Method
- Set the four heads of garlic cut side up in a small baking dish, pour 1/2 cup of the olive oil over them, tuck in the fresh thyme, and season with 1/2 teaspoon of the kosher salt.
- Cover with foil and roast at 325 degrees F (160 degrees C) until the cloves are soft enough to squeeze out like paste and pale gold, 45 to 55 minutes; cool, then strain and keep the oil.
- Squeeze the roasted cloves into a bowl and mash them with the goat cheese, softened unsalted butter, black pepper, and the remaining 1/2 teaspoon kosher salt.
- Brush the baguette slices with the reserved garlic oil plus the remaining 1/4 cup olive oil and toast them on a sheet pan at 400 degrees F (204 degrees C) until crisp and browned at the edges, about 8 minutes.
- Rub one side of each hot toast with the whole raw garlic clove, which will melt into the rough surface.
- Spread the roasted garlic mixture over the toasts and finish with the fresh parsley, lemon zest, and red pepper flakes.
Notes
- Any leftover garlic oil should be refrigerated and used within a week, since garlic in oil is a low-acid mixture that will not keep at room temperature.
