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Garlic confit toast
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| 1 head | garlic |
| 1/2 cup | butter |
| 1 cup | grated parm |
| 2 tsp | chopped oregano |
| 1 tsp | grated lemon zest |
| 1/2 tsp | crushed red pepper flakes |
| Salt | |
| Baguette |
1. Cook gloves in small cover saucepan on med-low heat with butter until golden brown and very soft 15-20 min. Transfer to bowl and let cool.
2. Add grated parm oregano lemon zest and red pepper flakes to garlic and mash into a paste season with salt if needed.
3. Heat broiled. Slice baguette in half lengthwise, then cross wise. Broil cut side down in foil lined baking sheet until golden brown about 2 min, watching carefully, let cool slightly then spread cut side with garlic paste. Broil until cheese is golden and bubbling about 2 min. Slice.
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