20 Flavorful Garlic Confit Recipes Easy to Make

Garlic confit is the secret weapon your kitchen has been missing—silky, golden cloves that melt into everything from pasta to roast chicken with effortless elegance. Whether you’re craving cozy weeknight meals or impressive dinner party dishes, these 20 flavorful recipes prove how easy it is to transform humble garlic into something magical. Get ready to fall in love with its rich, mellow depth—one irresistible dish at a time!

Garlic Confit Mashed Potatoes

These mashed potatoes are luxuriously creamy with a deep, mellow garlic flavor—thanks to slow-cooked garlic confit melting right into the spuds.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 cup whole milk
• ½ cup unsalted butter
• ½ cup garlic confit (about 12 cloves, plus 2 tbsp of the oil)
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain well.
2. Return the potatoes to the pot and mash lightly. Warm the milk and butter in a small saucepan over low heat until the butter melts.
3. Add the garlic confit (cloves and oil), salt, and pepper to the potatoes. Pour in the warm milk mixture and mash until smooth and creamy. Taste and adjust seasoning if needed.

The garlic confit transforms these mashed potatoes with its sweet, nutty richness—no harsh raw garlic bite here! Perfect for when you want to impress without fuss.

Tip: For extra silkiness, pass the mashed potatoes through a ricer or fine sieve before adding the milk.

Garlic Confit Pasta with Chili Flakes

This garlic confit pasta is a dreamy, aromatic dish with mellow roasted garlic and a spicy kick—perfect for cozy weeknights when you want something luxurious but effortless.

• 1 cup peeled garlic cloves (about 2–3 heads)
• 1 cup extra-virgin olive oil
• 12 oz dried spaghetti or linguine
• 1/2 tsp red chili flakes (plus extra for garnish)
• 1/2 tsp kosher salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 250°F. In a small ovenproof dish, combine garlic cloves and olive oil, ensuring cloves are fully submerged. Cover with foil and bake for 1.5–2 hours until garlic is golden and tender.
2. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. In a large skillet, heat 1/4 cup of the garlic-infused oil over medium-low. Add 1/2 tsp chili flakes and 1/2 tsp salt, stirring for 30 seconds until fragrant.
4. Add cooked pasta to the skillet, tossing to coat. Mash 6–8 confit garlic cloves into a paste and stir into the pasta, adding reserved pasta water as needed to loosen the sauce.
5. Divide among bowls and top with remaining whole garlic cloves, parsley, and Parmesan. Sprinkle with extra chili flakes if desired.

The magic here? Slow-roasting the garlic transforms it into a sweet, spreadable paste that clings to every noodle—no cream needed for richness.

Tip: Use leftover garlic oil for dipping bread or roasting vegetables—it’s liquid gold!

Garlic Confit Roasted Vegetables

These buttery-soft roasted vegetables get a luxurious upgrade with golden garlic confit, adding deep, mellow sweetness to every bite.

Ingredients

• 1 lb mixed vegetables (such as carrots, Brussels sprouts, and cauliflower), chopped into even 1-inch pieces
• 1/2 cup garlic cloves (about 12–15 cloves), peeled
• 1/2 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 325°F. In a small ovenproof dish, combine garlic cloves and olive oil. Cover with foil and bake for 45 minutes until garlic is golden and tender. Remove from oven (keep oil). Increase oven temp to 425°F.
2. Toss vegetables: On a rimmed baking sheet, combine vegetables, 1 tsp kosher salt, 1/2 tsp black pepper, and thyme. Drizzle with 1/4 cup of the garlic-infused oil (reserve rest for serving) and toss to coat.
3. Roast: Spread vegetables in a single layer and roast at 425°F for 25–30 minutes, flipping halfway, until caramelized at the edges.
4. Finish: Gently fold in the confit garlic cloves and drizzle with remaining oil. Serve warm.

The slow-roasted garlic melts into the vegetables, creating a rich, almost spreadable texture that’s irresistible alongside crusty bread.

Tip: Use leftover garlic oil for dressings or to sauté greens—it’s packed with flavor!

Garlic Confit Focaccia Bread

This pillowy focaccia gets a luxurious upgrade with slow-roasted garlic confit, infusing every bite with rich, mellow sweetness.

Ingredients:

• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 2 ½ cups all-purpose flour
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, divided
• 1 head garlic, cloves peeled
• ½ tsp flaky sea salt
• 1 tbsp fresh rosemary leaves

Instructions:

1. In a bowl, whisk 1 cup warm water, 2 tsp yeast, and 1 tsp sugar. Let sit until foamy (5 minutes).
2. Stir in 2 ½ cups flour and 1 tsp kosher salt until a shaggy dough forms. Knead for 5 minutes, then drizzle with 2 tbsp olive oil and knead until smooth (3 more minutes). Cover and rise for 1 hour.
3. Meanwhile, simmer garlic cloves in remaining 2 tbsp olive oil over low heat until golden and tender (20 minutes). Strain, reserving oil.
4. Press dough into a greased 9×13″ pan. Dimple surface with fingers, then brush with reserved garlic oil. Press in garlic cloves and sprinkle with ½ tsp flaky salt and 1 tbsp rosemary.
5. Bake at 400°F for 20-25 minutes until golden. Cool 10 minutes before slicing.

The garlic confit transforms this focaccia into something extraordinary—its creamy texture melts into the bread, while the infused oil adds depth to every airy bite.

Tip: For extra crunch, sprinkle the dough with coarse cornmeal before baking.

Garlic Confit Butter for Steak

This luxe, melt-in-your-mouth butter is packed with slow-roasted garlic flavor—perfect for slathering over a juicy steak.

Ingredients:

• 1 cup unsalted butter, softened
• 12 garlic cloves, peeled
• 1/2 cup olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chopped fresh rosemary

Instructions:

1. Confit the garlic: In a small saucepan, combine garlic cloves and olive oil. Cook over low heat for 30–35 minutes, stirring occasionally, until garlic is golden and tender. Strain, reserving oil.
2. Mash garlic: In a bowl, mash the confit garlic with a fork until smooth.
3. Make butter: Beat softened butter with mashed garlic, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp rosemary until fully combined. Drizzle in 2 tbsp of the reserved garlic oil for extra richness.
4. Chill: Scoop onto parchment paper, roll into a log, and refrigerate for 1 hour to firm up.

The magic here? The confit process turns garlic into a sweet, spreadable paste that infuses every bite with depth—no harsh raw garlic bite. Try a dollop on grilled ribeye or melt it over a cast-iron seared strip.

Tip: Use leftover garlic oil for roasting potatoes or drizzling over crusty bread.

Garlic Confit Hummus

Silky-smooth hummus gets a luxurious upgrade with slow-roasted garlic confit, adding deep, caramelized sweetness to every bite.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• ½ cup garlic confit cloves (plus 2 tbsp of the oil)
• 3 tbsp tahini
• 3 tbsp lemon juice
• ½ tsp ground cumin
• ½ tsp kosher salt
• 2–3 tbsp ice water
• Extra garlic confit oil and paprika for garnish

Instructions:

1. In a food processor, blend chickpeas, garlic confit cloves, tahini, lemon juice, cumin, and salt until coarse.
2. With the motor running, drizzle in 2 tbsp garlic confit oil, then add ice water 1 tbsp at a time until ultra-creamy (about 2 minutes total).
3. Transfer to a bowl, swirl the top with a spoon, and drizzle with extra garlic oil and a pinch of paprika.

The slow-roasted garlic melts into the hummus, giving it a velvety texture and rich umami depth that’s irresistible with warm pita.

Tip: Save leftover garlic confit oil for roasting veggies or drizzling over pizza!

Garlic Confit Pizza Sauce

This luxuriously smooth garlic confit pizza sauce is a game-changer—rich, mellow, and packed with slow-roasted garlic flavor that’ll make your homemade pies taste like they came from a wood-fired oven.

Ingredients

• 1 cup whole peeled garlic cloves (about 2 heads)
• 1/2 cup extra-virgin olive oil
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp kosher salt
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tbsp honey

Instructions

1. Confit the garlic: In a small saucepan, combine garlic cloves and olive oil. Cook over the lowest heat for 45 minutes, stirring occasionally, until the garlic is golden and tender (don’t let it brown). Remove from heat and let cool slightly.
2. Blend the base: Transfer garlic and oil (scraping every last bit!) to a blender. Add crushed tomatoes, 1 tsp kosher salt, 1/2 tsp oregano, 1/4 tsp red pepper flakes, and 1 tbsp honey. Blend until ultra-smooth, about 1 minute.
3. Simmer: Pour the mixture back into the saucepan and simmer over medium-low heat for 10 minutes, stirring often, until the sauce thickens slightly.

The magic here? Slow-cooked garlic mellows into sweetness while the olive oil infuses every bite with richness—no raw garlic sharpness, just depth. Spread it thick on your next pizza dough or even swipe it on crusty bread.

Tip: Store leftover sauce in an airtight container in the fridge for up to 1 week—it also makes a killer pasta sauce or dip!

Garlic Confit Risotto

This creamy, garlicky risotto is comfort food at its finest—slow-cooked garlic melts into the rice for a rich, mellow flavor that’ll have you going back for seconds.

Ingredients:

• 1 cup arborio rice
• 4 cups low-sodium chicken or vegetable broth, kept warm
• ½ cup dry white wine
• ½ cup garlic confit (about 12 cloves, plus 2 tbsp of its oil)
• 1 small yellow onion, finely diced
• 3 tbsp unsalted butter, divided
• ¼ cup grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large saucepan, melt 2 tbsp butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the rice and toast for 2 minutes until lightly golden.
2. Pour in the white wine and cook, stirring, until mostly absorbed, about 3 minutes. Add 1 cup warm broth and simmer, stirring frequently, until liquid is nearly gone. Repeat, adding broth in ½-cup increments, until rice is al dente (about 20 minutes total).
3. Gently fold in the garlic confit (cloves and oil), remaining 1 tbsp butter, Parmesan, salt, and pepper. Cook for 1 more minute to meld flavors.
4. Remove from heat, top with parsley, and serve immediately.

The magic here? The garlic confit transforms into a velvety paste, coating every grain of rice with sweet, caramelized depth—no harsh bite.

Tip: For extra richness, stir in a splash of cream or a knob of mascarpone at the end.

Garlic Confit Chicken Thighs

These buttery, garlic-infused chicken thighs are slow-cooked to juicy perfection—ideal for a fuss-free weeknight dinner that feels indulgent.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 cup garlic cloves (about 20–25), peeled
• 1/2 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 300°F. Pat chicken thighs dry with paper towels and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. In a small ovenproof skillet or baking dish, combine garlic cloves, 1/2 cup olive oil, thyme sprigs, and 1/2 tsp red pepper flakes (if using). Nestle chicken thighs skin-side up into the mixture.
3. Bake uncovered for 1 hour 15 minutes, until chicken is tender and garlic is golden and soft. For crispier skin, broil on high for 2–3 minutes at the end.

The magic here? The garlic mellows into a sweet, spreadable confit while the chicken soaks up all that rich flavor. Serve with crusty bread to swipe up the garlicky oil.

Tip: Save leftover garlic-oil mixture—it’s incredible tossed with pasta or roasted veggies!

Garlic Confit Shrimp Scampi

This buttery, garlicky shrimp scampi gets a luxurious upgrade with slow-cooked garlic confit—meltingly tender cloves that infuse every bite with sweet, mellow flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup extra-virgin olive oil
• 12 garlic cloves, peeled
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/4 cup chopped parsley
• 1/2 tsp salt

Instructions:

1. In a small saucepan, combine olive oil and garlic cloves. Cook over low heat for 30 minutes, stirring occasionally, until garlic is golden and soft. Remove garlic with a slotted spoon; reserve oil.
2. Heat 2 tbsp of the garlic-infused oil in a large skillet over medium-high. Add shrimp and 1/2 tsp salt; cook 2 minutes per side until pink. Transfer to a plate.
3. Reduce heat to medium. Add 1/4 tsp red pepper flakes, wine, and butter; simmer 2 minutes until slightly reduced. Stir in lemon juice, reserved garlic cloves, and shrimp to coat.
4. Remove from heat, sprinkle with parsley, and serve immediately.

The magic here? Those velvety confit garlic cloves dissolve into the sauce, adding depth without sharpness—no one will believe it’s just 15 minutes of active cooking!

Tip: Use leftover garlic oil for roasting veggies or drizzling over crusty bread.

Garlic Confit Bruschetta

This garlic confit bruschetta is a game-changer—silky slow-roasted garlic meets crispy bread for a bite that’s equal parts elegant and effortless.

Ingredients

• 1 large baguette, sliced into ½-inch thick pieces
• 1 cup whole garlic cloves (about 2–3 heads), peeled
• ¾ cup extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tbsp chopped fresh parsley
• 1 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 250°F. In a small ovenproof dish, combine garlic cloves and olive oil, ensuring cloves are fully submerged. Cover with foil and bake for 1.5–2 hours until garlic is golden and butter-soft.
2. Meanwhile, arrange baguette slices on a baking sheet. Brush lightly with 2 tbsp of the garlic-infused oil (reserve the rest) and toast at 375°F for 8–10 minutes until crisp.
3. Mash 6–8 confit garlic cloves with 1 tsp kosher salt and ½ tsp black pepper into a paste. Spread generously on toasted bread.
4. Drizzle with reserved garlic oil, then sprinkle with parsley and red pepper flakes (if using). Serve warm.

The magic here? The garlic transforms into a sweet, spreadable jam that melts into every nook of the crunchy bread.

Tip: Save leftover garlic oil for dressings or sautéing—it’s packed with flavor!

Garlic Confit Deviled Eggs

These creamy, garlicky deviled eggs are next-level thanks to slow-roasted garlic confit—rich, mellow, and utterly addictive.

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp garlic confit (cloves mashed + 1 tbsp reserved oil)
• Chopped chives or parsley, for garnish

Instructions:

1. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to ice water to cool completely, then peel and halve lengthwise.
2. Scoop yolks into a bowl and mash with mayonnaise, Dijon mustard, lemon juice, smoked paprika, kosher salt, and black pepper until smooth.
3. Fold in mashed garlic confit and 1 tbsp of its oil until fully combined. Spoon or pipe filling into egg whites.
4. Garnish with chopped herbs and a drizzle of extra garlic oil if desired.

The silky garlic confit melts into the filling, adding depth without overpowering—these disappear fast at potlucks!

Tip: For smoother filling, press yolks through a fine-mesh sieve before mixing.

Garlic Confit Soup with Croutons

This velvety soup is a garlic lover’s dream—slow-roasted cloves melt into a rich broth, topped with crispy golden croutons for the perfect crunch.

Ingredients:

• 2 whole heads garlic, cloves peeled (about 20 cloves)
• 1/4 cup extra-virgin olive oil
• 4 cups low-sodium chicken or vegetable broth
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 cups rustic bread, torn into 1-inch pieces
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Confit the garlic: In a small saucepan, combine garlic cloves and olive oil. Cook over low heat for 30–35 minutes, stirring occasionally, until cloves are golden and tender. Remove garlic with a slotted spoon; reserve oil.
2. Blend the soup: In a blender, puree garlic with broth, 1/2 tsp salt, and pepper until smooth. Transfer to a pot and warm over medium heat for 5 minutes.
3. Toast the croutons: Melt butter in a skillet over medium heat. Add bread and cook, tossing often, for 5–7 minutes until crisp. Drizzle with 1 tbsp reserved garlic oil.
4. Ladle soup into bowls, top with croutons, and garnish with parsley. Serve immediately.

The magic here? Silky-smooth garlic confit adds depth without sharpness, while those buttery croutons soak up just enough broth to stay crunchy.

Tip: Save leftover garlic oil for drizzling on pasta or roasted veggies—it’s flavor gold!

Garlic Confit Grilled Cheese Sandwich

This isn’t your average grilled cheese—slow-roasted garlic confit melts into every bite, adding a rich, caramelized depth that’ll make you forget the basic version ever existed.

Ingredients:

• 1 head garlic, cloves peeled (about 12–15 cloves)
• 1/2 cup extra-virgin olive oil
• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Make the garlic confit: Preheat oven to 250°F. In a small ovenproof dish, combine garlic cloves and olive oil, ensuring cloves are fully submerged. Cover with foil and bake for 1.5 hours until cloves are golden and tender. Let cool slightly, then mash 6 cloves into a paste (reserve remaining cloves and oil for another use).
2. Assemble sandwiches: Spread butter on one side of each bread slice. On the unbuttered side, layer half the cheese, then spread mashed garlic confit evenly over the cheese. Sprinkle with salt and pepper, then top with remaining cheese. Close sandwiches with the buttered sides facing out.
3. Cook: Heat a skillet over medium-low. Add sandwiches and cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is gooey.

The magic here? The garlic confit transforms into a velvety, umami-packed spread that clings to the cheese, creating layers of flavor in every melty bite.

Tip: Use the leftover garlic-infused oil to drizzle over pasta or roast vegetables—it’s liquid gold!

Garlic Confit Flatbread with Herbs

This buttery, garlicky flatbread is infused with slow-cooked garlic confit and topped with fresh herbs for a fragrant, crowd-pleasing bite.

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup whole milk
• 2 tbsp unsalted butter, melted
• 6 cloves garlic confit (plus 2 tbsp of its oil)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• Flaky sea salt, for finishing

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/3 cup milk and 2 tbsp melted butter until a shaggy dough forms.
2. Knead dough on a floured surface for 1 minute, then roll into a 1/4-inch-thick oval. Transfer to a parchment-lined baking sheet.
3. Mash 6 cloves garlic confit with 2 tbsp of its oil into a paste. Spread evenly over dough, leaving a 1/2-inch border. Sprinkle with 2 tbsp parsley and 1 tbsp rosemary.
4. Bake for 18–20 minutes until edges are golden. Finish with a pinch of flaky sea salt while warm.

The magic here? The garlic confit melts into the dough, creating pockets of caramelized richness in every bite.

Tip: For extra crispness, broil the flatbread for 1–2 minutes at the end (watch closely!).

Garlic Confit Lamb Chops

These buttery, garlicky lamb chops are melt-in-your-mouth tender, thanks to a slow confit bath that infuses every bite with rich flavor.

Ingredients:

• 8 lamb loin chops (1-inch thick)
• 1 cup olive oil
• 12 garlic cloves, peeled
• 4 sprigs fresh rosemary
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes

Instructions:

1. Preheat oven to 275°F. Pat lamb chops dry with paper towels and season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
2. In a small ovenproof saucepan or deep skillet, combine olive oil, garlic cloves, rosemary sprigs, and 1 tsp red pepper flakes. Heat over medium-low until oil is warm (about 2 minutes).
3. Nestle lamb chops into the oil, ensuring they’re mostly submerged. Transfer to the oven and cook uncovered for 1 hour 15 minutes, until meat is fork-tender.
4. Remove chops from oil and increase oven temperature to 450°F. Place chops on a baking sheet and roast for 3–4 minutes per side until crispy-edged.

The magic here? The garlic confit oil doubles as a luxurious finishing drizzle—just spoon it over the chops before serving.

Tip: Save leftover garlic-infused oil for roasting vegetables or dipping bread—it’s liquid gold!

Garlic Confit Caesar Salad Dressing

This luxuriously creamy dressing gets its depth from slow-roasted garlic confit, blending richness with a subtle sweetness that’ll make you ditch store-bought for good.

Ingredients:

• ½ cup garlic confit cloves (plus 2 tbsp of their oil)
• ⅓ cup mayonnaise
• 2 tbsp lemon juice
• 2 tbsp grated Parmesan cheese
• 1 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• ¼ tsp kosher salt
• ¼ tsp black pepper

Instructions:

1. In a blender or food processor, combine ½ cup garlic confit cloves, 2 tbsp garlic confit oil, ⅓ cup mayonnaise, 2 tbsp lemon juice, 2 tbsp Parmesan, 1 tsp Dijon mustard, ½ tsp Worcestershire sauce, ¼ tsp salt, and ¼ tsp black pepper.
2. Blend until ultra-smooth, scraping down the sides as needed, about 1 minute. Taste and adjust salt or lemon if desired.
3. Transfer to a jar and refrigerate for at least 30 minutes to let flavors meld (it thickens slightly when chilled).

The magic here? Silky roasted garlic mellows the sharpness of raw garlic while adding a caramelized backbone to the classic Caesar tang. Tip: Toss leftovers with roasted veggies or spread it on a sandwich—it’s that versatile.

Garlic Confit Mushroom Tart

Buttery, flaky pastry meets rich garlic confit and earthy mushrooms in this elegant yet easy tart—perfect for impressing guests or treating yourself.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb cremini mushrooms, thinly sliced
• 8 garlic cloves, peeled
• 1/2 cup olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. In a small saucepan, combine garlic cloves and olive oil. Simmer over low heat for 20 minutes until garlic is golden and tender. Remove garlic (reserve oil).
2. Roll out puff pastry on a parchment-lined baking sheet. Prick all over with a fork, leaving a 1-inch border. Brush the border with reserved garlic oil.
3. Toss mushrooms with 2 tbsp garlic oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Spread evenly over pastry, then scatter confit garlic cloves on top.
4. Bake for 25 minutes until edges are puffed and golden. Sprinkle with Parmesan and bake 5 more minutes.

The magic here? Slow-cooked garlic melts into the mushrooms, creating a luxurious depth without overpowering the dish.

Tip: Use leftover garlic oil for dipping bread or roasting veggies—it’s flavor gold!

Garlic Confit Sourdough Bread

This buttery, garlicky sourdough is a showstopper—slow-roasted garlic cloves melt into the crust, giving every slice a rich, caramelized depth.

Ingredients:

• 1 sourdough boule (about 1 lb)
• 1/2 cup garlic cloves (about 12 cloves), peeled
• 1/2 cup extra-virgin olive oil
• 3 tbsp unsalted butter, softened
• 1 tsp flaky sea salt
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 300°F. In a small ovenproof dish, combine garlic cloves and olive oil. Cover with foil and roast for 45 minutes until cloves are golden and tender.
2. Increase oven to 375°F. Slice sourdough boule horizontally, then vertically (like a checkerboard), stopping 1/2 inch from the bottom.
3. Mash roasted garlic with softened butter and 1 tsp flaky sea salt. Spread mixture between every slit in the bread.
4. Wrap loaf in foil, place on a baking sheet, and bake for 15 minutes. Uncover and bake 5 more minutes until edges crisp.
5. Drizzle with reserved garlic oil from roasting dish and sprinkle with 1 tbsp chopped parsley. Serve warm.

The magic here? The garlic confit seeps into the nooks of the bread, creating pockets of savory goodness in every pull-apart piece.

Tip: Save leftover garlic oil for dipping or drizzling over pasta—it’s liquid gold!

Garlic Confit Herb Butter for Corn on the Cob

Take your summer corn to the next level with this rich, aromatic butter infused with slow-cooked garlic and fresh herbs—it’s like a flavor hug for your cob.

Ingredients:

• 1 cup unsalted butter, softened
• 12 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Confit the garlic: In a small saucepan, combine garlic cloves and olive oil. Cook over the lowest heat for 30–35 minutes, stirring occasionally, until the garlic is golden and tender. Remove from heat and let cool slightly.
2. Mash the garlic: Use a fork to mash the confit garlic into a paste, leaving a few chunks for texture. Reserve 2 tbsp of the infused oil for later.
3. Mix the butter: In a bowl, combine softened butter, garlic paste, parsley, thyme, kosher salt, and black pepper. Drizzle in the reserved garlic oil and stir until fully blended.
4. Serve or store: Spread immediately over hot corn on the cob, or transfer to a jar and refrigerate for up to 2 weeks (let soften at room temperature before using).

The magic here? The confit process mellows the garlic’s bite into a sweet, nutty depth that pairs perfectly with charred corn. Tip: For smoky flair, grill the corn first—the butter will melt into every nook!

Conclusion

With so many delicious ways to enjoy garlic confit, there’s a recipe here for every home cook! Whether you’re spreading it on bread, tossing it with pasta, or using it to elevate your favorite dishes, these 20 flavorful recipes make it easy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest for fellow garlic lovers!