Garlic confit; even the name is deliciously inviting!
Braised garlic in a pool of olive oil, seasoned generously with our Mary Had a Lot of Lamb spice blend (not just for Lamb!)
I don't see a meal where I DON'T want to use this; it's versatility will have me growing my own garlic field in no time. Toast, pasta, soup, snacking... I want it everywhere. So it's a good thing it comes together quick. Except for peeling of the garlic... there has to be a better way. By the time I need to make more, I will have researched 20 new ways to peel garlic and will soon become an expert.