A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
24 garlic cloves
1 cup olive oil
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).
Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.