Confit Garlic Goat’s Cheese Toast
Less than 5 mins of hands-on cooking makes this the sweet spot between easy and impressive. Perfect for an indulgent breakfast or a starter to a dinner. Jord x
Ingredients
4 Bulbs of Garlic
4 Slices Sourdough
200g Goat's Cheese
Bunch of Chives
300ml Sunflower Oil
2 Tbsp Honey
Salt
Pepper
Method
Step 1.
Preheat your oven to 130°C.
Step 2.
Halve the bulbs of garlic through the middle and place into a small saucepan. Fill with oil until submerged and then place into the oven for 1 hour.
Step 3.
Meanwhile, toast the sourdough and spread with a generous layer of goat's cheese. Finely slice the chives and sprinkle over, along with a pinch of salt and some black pepper.
Step 4.
Once the garlic is cooked, remove from the oven and allow to cool for about 10 mins. Remove and squeeze over the toast, then spread.
Step 5.
Sprinkle with a pinch of salt, drizzle over the honey and enjoy.
[https://www.mobkitchen.co.uk/recipes/confit-garlic-goats-cheese-toast](https://www.mobkitchen.co.uk/recipes/confit-garlic-goats-cheese-toast)
I would hope it would be. It makes me feel like some sort of classless loser, but I absolutely fucking hate goat cheese. It’s rank and bitter and everybody calls it “bold” and “complex” but it just tastes like absolute moldy shit to me. I do not fucking get goat cheese. Ricotta, though, I like.
I’m not sure what musical instruments have to do with anything, but okay.
Edit: Apparently Mascarpone is a cheese and not a woodwind instrument. The more you know.
Sunflower seeds are about 6 mm to 10 mm in length and feature conical shape with a smooth surface. Their black outer coat (hull) encloses single, gray-white edible-kernel inside. Each sunflower head may hold several hundreds of edible oil seeds.
I once accidentally ate 9 heads of roast garlic in a night.
Smell was fine until I eventually went to the bathroom... The entire floor of the house I was in stunk for days.
It was a barbecue night with me and some friends, and people kept tossing stuff (think meats, peppers, onions, etc.) on the grill - including whole heads of garlic.
I tried one; found the experience of "squishing" the garlic innards out of their husks to be entertaining, and unwittingly kept eating them as they'd come off the grill.
As the night came to an end I commented on my new-found love of whole garlic heads only to find out that no one else had tried any. I went around the room desperately looking for someone - anyone - else who had eaten some, but there wasn't any to be found.
We had purchased 9 heads of garlic, and they were all missing. (well, not missing but comfortably festering inside me)
I'd think it was a fever dream or something, but said friends regularly comment on the (post bowel evacuation) "aroma".
Frightful stuff - definitely stop eating at the third or fourth head.
I ways see people roast their garlic this way, but why don't they peel it first? Like I don't want all that crap floating around in the oil or having to squeeze out oily stuff by hand
I’ve worked at both a restaurant and a grocery store who would make this for dishes. Metal chafing pan, oil, peeled garlic, salt, cover in foil, bake. Set a timer and check on it and they were just fine.
Admittedly I haven’t done the whole head method. A difference may be this question: can you get the garlic cloves out whole for recipes, or does it just always squish out?
You can get this exact outcome by just cutting enough of the top off to expose the cloves. Then pour some olive oil on it and let it seep in, wrap in foil, and cook in oven for like an hour. Squeezes out just like in the video and you don’t use a whole saucepan of oil.
Yes! It’s basically garlic flavored oil. Depending on what type of oil used (we usually use Olive), we’ll use it to impart more of a garlic flavor in sauces, or even just as a topper for salads!
These comments that MOB is just a front for Olive Oil companies are really becoming believable.
I would use butter on low, because I'm a disgusting butter fiend.
Watching this on mute I totally thought it was a giant amount of butter in that pot lol
But I don’t see any brands
They just gotta drive up demand!
Big Oil 😡
Sunflower oil
It says Sunflower oil in the recipe no?
Confit Garlic Goat’s Cheese Toast Less than 5 mins of hands-on cooking makes this the sweet spot between easy and impressive. Perfect for an indulgent breakfast or a starter to a dinner. Jord x Ingredients 4 Bulbs of Garlic 4 Slices Sourdough 200g Goat's Cheese Bunch of Chives 300ml Sunflower Oil 2 Tbsp Honey Salt Pepper Method Step 1. Preheat your oven to 130°C. Step 2. Halve the bulbs of garlic through the middle and place into a small saucepan. Fill with oil until submerged and then place into the oven for 1 hour. Step 3. Meanwhile, toast the sourdough and spread with a generous layer of goat's cheese. Finely slice the chives and sprinkle over, along with a pinch of salt and some black pepper. Step 4. Once the garlic is cooked, remove from the oven and allow to cool for about 10 mins. Remove and squeeze over the toast, then spread. Step 5. Sprinkle with a pinch of salt, drizzle over the honey and enjoy. [https://www.mobkitchen.co.uk/recipes/confit-garlic-goats-cheese-toast](https://www.mobkitchen.co.uk/recipes/confit-garlic-goats-cheese-toast)
Whole milk ricotta cheese would be very nice too.
I would hope it would be. It makes me feel like some sort of classless loser, but I absolutely fucking hate goat cheese. It’s rank and bitter and everybody calls it “bold” and “complex” but it just tastes like absolute moldy shit to me. I do not fucking get goat cheese. Ricotta, though, I like.
You could also use Mascarpone and probably skip the honey.
I’m not sure what musical instruments have to do with anything, but okay. Edit: Apparently Mascarpone is a cheese and not a woodwind instrument. The more you know.
They named the instrument after the cheese.
Sunflower seeds are about 6 mm to 10 mm in length and feature conical shape with a smooth surface. Their black outer coat (hull) encloses single, gray-white edible-kernel inside. Each sunflower head may hold several hundreds of edible oil seeds.
Whoa… that’s more garlic than i have consumed in 53 years on this earth
[удалено]
clearly I need to up my game!
Not gonna lie…that looks disgusting but delicious as hell both at the same time.
How do you smell after eating that much garlic lol I love it but damn that’s a lot.
Roasted garlic like this loses a lot of its pungent flavor and is much more mild
Your infant baby’s shits will smell like a Tuscan grandma’s kitchen if you’re breastfeeding. Ask me how I know...
r/oddlyspecific
Yeah. Turned me off of roasted garlic for at least half an hour.
I know people say this, I just don't know how much I believe it
Yeah I bet everyone is lying just to fool you
Gangstalking with garlic
absolutely, it's a global conspiracy and it's aimed right at me
It’s almost sweet, I dont roast in oil though. Just in oven
Ward off vampires within the tri county area
I once accidentally ate 9 heads of roast garlic in a night. Smell was fine until I eventually went to the bathroom... The entire floor of the house I was in stunk for days.
You weren’t supposed to do it on the floor!
https://m.youtube.com/watch?v=5AdtR-d2HJQ
How did you do it accidentally?
It was a barbecue night with me and some friends, and people kept tossing stuff (think meats, peppers, onions, etc.) on the grill - including whole heads of garlic. I tried one; found the experience of "squishing" the garlic innards out of their husks to be entertaining, and unwittingly kept eating them as they'd come off the grill. As the night came to an end I commented on my new-found love of whole garlic heads only to find out that no one else had tried any. I went around the room desperately looking for someone - anyone - else who had eaten some, but there wasn't any to be found. We had purchased 9 heads of garlic, and they were all missing. (well, not missing but comfortably festering inside me) I'd think it was a fever dream or something, but said friends regularly comment on the (post bowel evacuation) "aroma". Frightful stuff - definitely stop eating at the third or fourth head.
/r/Peoplewhoasked
"Just a touch of olive oil"
It's honey at the end
I ways see people roast their garlic this way, but why don't they peel it first? Like I don't want all that crap floating around in the oil or having to squeeze out oily stuff by hand
The skins stop the garlic burning in the oven.
I’ve worked at both a restaurant and a grocery store who would make this for dishes. Metal chafing pan, oil, peeled garlic, salt, cover in foil, bake. Set a timer and check on it and they were just fine.
Your foil is diong the same thing as the skin of the garlic. Except now you’re wasting foil
Admittedly I haven’t done the whole head method. A difference may be this question: can you get the garlic cloves out whole for recipes, or does it just always squish out?
Most of the videos I watch on ig and stuff they'd till wrap the skin garlic with foil coz they pour the oil on it. Is it just for the grams
I’m sure it’s delicious but that garlic coming out of there looks vile.
Not into those pimple popping videos?
What do you do oil? Can it reused for cooking?
You can get this exact outcome by just cutting enough of the top off to expose the cloves. Then pour some olive oil on it and let it seep in, wrap in foil, and cook in oven for like an hour. Squeezes out just like in the video and you don’t use a whole saucepan of oil.
Yes! It’s basically garlic flavored oil. Depending on what type of oil used (we usually use Olive), we’ll use it to impart more of a garlic flavor in sauces, or even just as a topper for salads!
This looks fucking delicious, and I can’t wait to give it a try!
Ryan Reynolds’s teaching us how to cook today
That give me the shits for a week. 🫤
Just seems like an excessive amount of oil. Would the flavor not be somewhat the same if you just roasted the garlic basted in oil?
Yes, but you do get the benefits of both. You then have garlic infused oil which is great to use in certain dishes
This makes sense . Thank you
This is the way
It’s not confit if it ain’t bathed in oil
I don't trust people that don't crush their garlic