Ingredients
Units
Scale
- 4 small shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- 1/2 cup neutral oil (such as avocado)
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh sage
- 1 teaspoon minced rosemary
- 1 teaspoon minced thyme
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon kosher salt
Instructions
- In a small saucepan, combine the oil and butter over medium heat. Add shallots and garlic; cook, swirling often, until golden and crisp, about 6–8 minutes. Be careful not to let them burn!
- Remove from heat as soon as the garlic and shallots start to become golden. Immediately stir in sage, rosemary, thyme, walnuts, and salt. Let cool; the mixture will crisp as it rests.
- Spoon the warm or room-temperature crisp over everything.
- The crisp can be made up to 5 days ahead and stored in the fridge; rewarm gently before using OR use right out of the fridge.