Recipe: Garlic Sourdough

Image source: Contributed

Confit Russian Garlic, Goats Curd & Grilled Sourdough

Serves 4 as an Entree


  • 8 cloves Russian garlic
  • 200ml olive oil
  • 1 bay leaf
  • 2 sprigs rosemary
  • 8 peppercorns
  • 100gm goats curd
  • 8 slices sourdough baguette
  • 1 tsp picked thyme leaves


Place the garlic cloves in a small ovenproof dish and cover with the olive oil.

Add the boy leaf, rosemary and peppercorns and cover with foil. Bake al l 80°C for 30 – 40min or until the garlic is very soft and golden.

Allow lo cool down in the oil.

Brush the sourdough slices with the olive oil from the garlic

and grill lightly on both sides.

Serve the garlic cloves worm with a spoonful of the goats curd and the worm sourdough toast.

Drizzle with more oil and sprinkle with thyme leaves.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

Post a Comment