Creamy Garlic Confit Toast with Chilli

To make creamy garlic confit toast with chilli, start by peeling 20 cloves of garlic and covering them in olive or vegetable oil. Bake in the oven for 30 minutes, then add whole green chillies, a jalapeño pepper, and rosemary for an additional 10 minutes. Once cooled, mix the garlic and chillies with butter and chopped coriander, then spread on sliced bread and toast in the oven until golden.

This creamy garlic confit toast recipe is not vegan due to the inclusion of butter. However, you can easily make it vegan by substituting the butter with a plant-based alternative, such as vegan margarine or coconut oil, while keeping the rest of the ingredients the same.

If you don't have olive oil, you can use vegetable oil or any neutral oil for the garlic confit. For the chillies, you can substitute with other mild peppers if you prefer less heat. Additionally, if you don't have rosemary, thyme or parsley can work as a flavorful alternative.

Store leftover garlic confit in an airtight container in the refrigerator for up to two weeks. The oil can also be used for cooking. For the toast, it's best to consume it fresh, but if you have leftovers, keep them in a sealed container at room temperature for a day. Reheat in the oven to restore crispiness.

Creamy garlic confit toast pairs wonderfully with a fresh salad, grilled vegetables, or a hearty soup. You can also serve it as an appetizer alongside cheese and charcuterie for a delightful spread at gatherings.