Intro

This past week marked the busiest our little shop has seen since it’s opening. We opened our doors and filled the table four of the past seven days and although my body is tired my heart is so full. News is spreading, inquiries are filling my inbox and I’m constantly on the hunt for inspiration for what to feed the people at the table. Again, heart full.

I’ve been wanting to share this recipe with you all for some time. We’ve served this Garlic Confit toast at the shop no less than four times and each time I am asked for the recipe. Perhaps begged is more accurate. But in typical Ashley form I strayed even further from the original recipe and turned the Garlic Confit toast into a sandwich adding a bit of arugula and prosciutto because what isn’t improved with arugula and prosciutto?

This recipe is an adaptation from one I spotted on BonAppetit.com It’s marries sweet, simmered garlic with Parmesan, a bit of heat from a chili or chili flakes and lemon zest (which really is the the humble star of the recipe) into a buttery spread of our dreams. Broiled in the oven the toast beautifully bronzes, the cheese crisps, and the lemon remains bright enough to tame the heft of the other ingredients. Just the toast on its own is enough but in sandwich form it’s quite possibly even more magical.

*This post was created in partnership with La Brea Bakery. In this recipe I’ve used the La Brea Reserve which embraces the beauty and dignity of farming and the true taste of real food by using a single origin heirloom wheat in every loaf they bake. Look for the Reserve label at select Kroger stores in the specialty cheese shop. For a coupon and to find the store nearest you click this link. 

As always the recipe, photos and opinions are my own. Thanks for supporting me and my passion for keeping us all well fed and the brands that get behind that message.