EVOO Confit Garlic & Jalapeno Bread
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EVOO Confit Garlic & Jalapeno Bread
Recipe By Courtney Roulston
Ingredients
20 cloves confit garlic
3/4 cup Squeaky Gate extra virgin olive oil
½ cup pickled jalapenos
½ cup flat leaf parsley
1/2 cup parmesan, grated from a block
1 cup grated mozzarella cheese
sea salt, to season
1 loaf Coles finest by Laurent white sourdough Vienna
Method
Pre-heat the oven to 180 degrees (C).
Mash the confit garlic cloves into a paste and place into a bowl. Finely chop the Jalapenos and the parsley and place them into the bowl with the garlic. Add in the extra virgin olive oil, parmesan cheese and season with salt. Stir to combine and set aside.
Cut the bread into thin slices, leaving them attached at the base. Spread the garlic and oil mixture in between each slice of bread until all the mixture has been used. Brush the top of the bread with a little oil and sprinkle the mozzarella cheese in between each slice.
Wrap the loaf in foil and bake for 15-20 minutes. Unwrap the top of the foil and bake for a further 5-10 minutes, or until golden and crunchy on the top. Serve immediately.
