Give your CSA garlic the starring role for once. This easy confit is an herb-scented spreadable garlic that you can use on its own or in sandwiches, salads, and sauces.
- 2 heads garlic
- A few sprigs thyme, rosemary, savory, or bay
- ¼ tsp salt
- 1/3 cup extra-virgin olive oil
Separate the cloves and remove the papery outer layers, but don’t peel the skin.
Add all ingredients to a small pot. Cook for 25 min over low heat. You can squeeze the garlic out of its skin to spread on bread, mix into sauces, or rub on meat as a marinade. Can be kept in the refrigerator about a week.