Feta Garlic Confit | What is Confit | Confit Garlic


Feta Garlic Confit will be your new go-to appetizer for the summer. With its sweet garlic oil infused with olives and cherry tomatoes (optional) and its chunky warm feta spread across your favourite baked goods - I'm getting hungry just writing about it. What is Confit? Stick around as I show you just what it is and how you can confit garlic so easily on your own BBQ or oven.


WHAT IS CONFIT?

Confit is anything cooked in oil, water, or sugar for a long period of time. Instead of frying, the food is cooked at a low temperature for a longer period of time as a way of preserving or eating food.


Confit Garlic with anything extra not only cooks the food so deliciously but also creates an oil you can use later to infuse your food with later. Take note, we are doing a Feta Garlic confit, so whatever the expiration date of the cheese is how long you can use it thereafter.



Feta Garlic Confit. Confit Garlic. What is Confit

WHAT YOU'LL NEED

GRILL or OVEN

(I used my Pit Boss Grill, KC Combo)

CASSEROLE DISH

FINE OLIVE OIL

(I used Zoe Olive Oil)





What Is Confit. Confit Garlic. Feta Garlic Confit

INGREDIENTS

Olive Oil (1 cup - I used, Zoe Olive Oil)

Feta Cheese (cut in 1/2)

Olives (1 cup - I used, Zoe's Olive Oil)

Cherry Tomatoes (1/2 cup)

Garlic (whole peeled, 1/2 cup)

Salt and Pepper (to taste)


DIRECTIONS

Preheat your grill or oven to 300 degrees. For this confit garlic recipe, in a medium-sized oven / grill-safe casserole dish, add your garlic, olives, tomatoes, and feta. Drench all your fixings except the feta cheese. Make sure it covers all the garlic/tomatoes/olives. It may take more than 1 cup.


Feta Garlic confit is not complicated. Place it in your oven or grill and slowly cook for approximately 40 minutes to an hour. You want your garlic to be so soft and caramelized so it almost has a sweet taste to it. Spread and serve with your favourite baked bread or cracker. I used a homemade sourdough focaccia bread that was delicious. Your garlic, olives, and tomatoes should spread so easily on anything.



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