Confit garlic but make it mini! This mini batch of garlic confit is perfect for when you just need a little. And as a bonus, it’s so mini that it cooks faster. There are so many uses for garlic confit from sauces to soups, but I love to serve it with crusty bread, on cheeseboards, with roasted cherry tomatoes, or whipped ricotta.

My Instagram video for this mini batch garlic confit recipe is here.

Pssst…here are a few of my favorites recipe that use Garlic Confit.
Mushroom Ricotta Toast with Garlic Confit, Easy Stovetop Garlic Confit, Roasted Tomato Soup

See my video on Instagram here on how I served garlic confit 2 ways as ultra quick appetizers.

Mini Batch Garlic Confit Recipe

Equipment needed:
Mini LeCruset Stoneware Cocotte or similar small dutch oven with lid.

Ingredients:
Peeled garlic cloves (enough to fill dutch oven 3/4 of the way)
Olive Oil
1 Rosemary sprig (optional)

Step 1.
Add peeled garlic cloves to a mini baking dish about 3/4 of the way to the top, then cover with enough olive oil to completely submerge the garlic. Add 1 fresh rosemary spring.

Step 2.
Cover and place in a a baking sheet to catch any spills.

Step 3.
Bake in a preheated oven at 325°F for 45-50 minutes or until golden brown and fork tender. Enjoy!

To serve with crusty bread:
Preheat oven to 400°F. Slice a baguette diagonally. Place on a metal baking tray and cover both sides with a generous amount of olive oil. Toast approximately 15-20 minutes, flipping half way until deep golden brown. Enjoy!