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Garlic Toasts with Goat Cheese and Herb Salad
At Robert Restaurant in Paris, we tried a terrific new take on garlic bread. Chef Jack Bosco Baker started by submerging heads of garlic and herbs in oil, then cooked them low and slow on the stovetop. This created soft, sweet cloves and an herbaceous, garlic-infused oil. Baker brushed the oil over bread before grilling it, then topped the toasts with creamy goat cheese, a bright herb salad and a few cloves of the now creamy, nutty garlic. For a more hands-off approach, we oil-poach the garlic in the oven; we use a loaf pan so the oil maintains the proper depth around the heads. The cooking time is about 1½ hours, but is largely unattended. Instead of assembling the toasts, if you prefer a more casual approach to serving, place the bread on a platter and offer each of the components in its own serving dish, then let diners build their own. A drizzle of honey ties it all together.
4 to 6
Servings
Don’t discard the leftover garlic oil. We use it to dress the salad and brush over bread slices before toasting, but any remaining can be covered and refrigerated for up to a week. Use it in your go-to vinaigrette or for frying eggs, or toss some with steamed or roasted vegetables.
2 hours
35 minutes active
Ingredients
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4
large heads garlic, outer papery skins removed, top thirds cut off and discarded
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1
cup extra-virgin olive oil
Directions
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01Heat the oven to 275°F with a rack in the middle position. Place the garlic heads cut side down in a 9-by-5-inch loaf pan, then add the oil, thyme and bay. Cover tightly with foil and bake for 1½ hours. Remove the pan from the oven and uncover. Using tongs, turn over the largest garlic head; the cloves should be lightly browned and a skewer inserted into the center cloves should meet no resistance. If needed, re-cover and continue to bake until the garlic is done. Transfer the garlic to a plate; set aside. Remove and discard the thyme and bay; reserve the oil.
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