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Taleggio and Garlic Confit Butter

Scott Phillips

Yield: Makes about 1-1/2 cups

Aged balsamic, stinky cheese, and shallots make this butter pungent, and that’s a good thing. A quick garlic confit adds sweetness for balance (and leaves you with some lovely garlic-infused oil left over). For an out-of-this-world pairing, try a thick layer slathered on a roast beef sandwich.


  • 5 medium cloves garlic
  • 2 Tbs. extra-virgin olive oil
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 4 oz. Taleggio, rind removed, coarsely chopped
  • 1/3 cup finely chopped shallots (from 2 medium)
  • 2 Tbs. finely chopped fresh basil leaves (about 5 large)
  • 1 Tbs. aged balsamic vinegar

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 6.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 55
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • Position a rack in the center of the oven and heat the oven to 300°F. Combine the garlic and oil in an oven-safe ramekin and bake until the garlic is soft, about 20 minutes. Let cool to room temperature.
  • With an electric mixer or by hand, mix the garlic (save the oil for another use) with the remaining ingredients in a medium bowl until combined.


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