Confit Russian Garlic, Goats Curd and Grilled Sourdough

Matt Golinski shares his mouthwatering recipe perfect for Spring.

by @JohnCaruso on Friday, 16 Sep, 2016

Serves 4 as an entrée


8 cloves Russian garlic

200ml olive oil

1 bay leaf

2 sprigs rosemary

8 peppercorns

100gm goats curd

8 slices sourdough baguette

1tsp picked thyme leaves


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

Add the bay leaf, rosemary and peppercorns and cover with foil.

Bake at 180°C for 30 – 40min or until the garlic is very soft and golden. Allow to 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 warm with a spoonful of the goats curd and the warm sourdough toast. Drizzle with more oil and sprinkle with thyme leaves.

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