At heart, I’m a bread and butter person. I have a weakness for bread like none other and could probably live off a 90% carb diet. I love butter almost as much, especially sweet and salty whipped butter – anything that acts as a vehicle for butter, or VFB as our friend David likes to call it, I’ll eat it.
I’ve been on a garlic-confit kick because we keep getting this awesome garlic at the farmer’s market and I often buy too much of it, or have a ton leftover from making dinner and don’t want it to rot away in the vegetable bin. So the other night, we made garlic confit and I had the idea to mix it in with butter and make toasts. For the holiday festivities we put radishes and watercress on the toasts to make little tea sandwiches, and disguise the fact that we were about to eat a loaf of bread and stick of butter for dinner. Well we didn’t eat the whole loaf and all the butter, but Jonathan’s taken care of that in recent days.
Our little tea sandwich toasts were a fun easy snack and we had leftover garlic confit and very tasty, fragrant olive oil to use in cooking and salads for days to come.
For the Garlic Butter:
7 heads of garlic
Sprig of rosemary
Tbsp black peppercorns
Tsp coriander seeds
Olive oil, to cover
- Slice off the tops of the heads of garlic, wasting as little of the cloves as possible.
- Remove a stick of butter from the fridge and allow it to come to room temperature.
- Place garlic heads in a small baking dish and combine with herbs and spices.
- Cover with olive oil and a parchment lid. Top with foil and bake at 250º until very soft, about 45 minutes to an hour.
- Remove from hot oil carefully and allow to cool. Strain off the oil and reserve it for future use – just make sure to keep it refrigerated.
- When the garlic cloves are cooled, peel them and put in mixer with butter. Whip until garlic and butter are combined and butter is light and fluffy. Spread on toasts and enjoy!
For the Toasts:
Slices of bread of your choice, toasted
Watercress, picked and cleaned
- Spread garlic butter on toasts. Top with radishes, watercress or whatever else you like. Sprinkle with sea salt and serve at room temperature.