Shallot and Garlic Confit Toast — Peter Som

When life gives you lots of shallots and garlic, make this! To ‘confit’ something is to cook something low and slow in fat—which is exactly what we’re doing here. The result is garlic so achingly tender and creamy it’s spreadable, and shallots so supple and softly velvety you’ll swear you’ve gone to

mmm-yoso!!!: Fine Dining

Peter Som (@hellopetersom)

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Shallot and Garlic Confit Toast — Peter Som