This past week marked the busiest our little shop has seen since it’s opening. We opened our doors and filled the table four of the past seven days and although my body is tired my heart is so full. News is spreading, inquiries are filling my inbox and I’m constantly on the hunt for inspiration for what to feed the people at the table. Again, heart full.
I’ve been wanting to share this recipe with you all for some time. We’ve served this Garlic Confit toast at the shop no less than four times and each time I am asked for the recipe. Perhaps begged is more accurate. But in typical Ashley form I strayed even further from the original recipe and turned the Garlic Confit toast into a sandwich adding a bit of arugula and prosciutto because what isn’t improved with arugula and prosciutto?
This recipe is an adaptation from one I spotted on BonAppetit.com It’s marries sweet, simmered garlic with Parmesan, a bit of heat from a chili or chili flakes and lemon zest (which really is the the humble star of the recipe) into a buttery spread of our dreams. Broiled in the oven the toast beautifully bronzes, the cheese crisps, and the lemon remains bright enough to tame the heft of the other ingredients. Just the toast on its own is enough but in sandwich form it’s quite possibly even more magical.
*This post was created in partnership with La Brea Bakery. In this recipe I’ve used the La Brea Reserve which embraces the beauty and dignity of farming and the true taste of real food by using a single origin heirloom wheat in every loaf they bake. Look for the Reserve label at select Kroger stores in the specialty cheese shop. For a coupon and to find the store nearest you click this link.
As always the recipe, photos and opinions are my own. Thanks for supporting me and my passion for keeping us all well fed and the brands that get behind that message.
Garlic Confit, Arugula and Prosciutto Sandwich
Serves 4, Makes 2 La Brea Reserve Demi-Baguette Sandwiches
Garlic Confit recipe adapted from BonAppetit.com
1 head garlic, cloves peeled
½ cup (1 stick) unsalted butter
2 tablespoons extra-virgin olive oil
1 cup grated Parmesan
1/2 teaspoon dried oregano
1 teaspoon freshly grated lemon zest
1 small Calabrian chili or 1/2 teaspoon chili flakes
2 La Brea Reserve Demi Baguette, sliced in half
4 cups arugula
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
10 thin slices prosciutto
In a small saucepan add the garlic, butter and olive oil. Bring to a gentle simmer over low heat and simmer until the cloves are copper in color, tender and incredibly fragrant, about 40 minutes. Cool for at least 20 minutes.
In a food processor, mortar and pestle or bowl combine the garlic confit, Parmesan, oregano, lemon zest, chili and a pinch of sea salt. Stir well to combine and break up the garlic cloves.
Taste and add more salt if needed.
Slather this spread on each half of the baguettes. Place on a sheet pan then broil until bubbly and golden, about 3 to 5 minutes. Watch closely and don’t walk away as it can go from perfection to disaster in just a moment.
Remove the tray from the oven and allow to cool for a few moments while you prepare the arugula.
In a large bowl toss the arugula with the olive oil and lemon juice.
One two of the baguette halves add 5 pieces of prosciutto then cap that with a handful of arugula.
Add the other baguette halves then slice the sandwiches in half and serve.