Rosemary garlic confit crostinis with St. Albans creamy cheese and pomegranate. You know I am such a fan of garlic confit but pairing it with this cheese really takes it to the next level. Another fun holiday app!
Here’s how to make it:
Rosemary garlic confit crostinis with St. Albans creamy cheese and pomegranate
- A head of garlic
- A few sprigs of rosemary
- Red pepper flakes
- Sea salt and pepper
- Vermont Creamery St.Albans cheese
- French baguette
- Make your garlic confit: Preheat oven to 250 and peel skin off of garlic. Add rosemary and garlic to a ramekin or cocotte. Add enough oil to completely submerge the garlic. Cover and bake for about 2.5 hours.
- Heat St.Albans cheese for about 5-10 min in the oven until it gets melty and creamy.
- Slice and coat pieces of bread in olive oil and cook for 2-3 min per side. Remove and add garlic / cheese to each slice. Top with pomegranate and a little sprig of rosemary for garnish. Enjoy!