Garlic Bread with Garlic Confit

Tonight I am having pasta bolognese and I thought this meal just tastes so much better with garlic bread. I made more garlic confit last Monday and decided to use that garlic instead of peeling fresh garlic and mincing it.

The garlic in the confit is so soft that I barely had to chop it.

I melted some butter in a small bowl and added a bit of the garlic flavored oil along with some parsley.

I split the bread down the center and poured the mixture over it and then enclosed it in aluminum foil.

I baked it in a preheated 300 degree oven for about 20 minutes.







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