Roasted Garlic Butter
by Molly Shuster
- 1 head garlic
- 1 tsp olive oil
- 1 stick salted butter, at room temperature
Preheat the oven to 400°F.
Peel off the dry outer layers from the head of garlic. Using a sharp knife, cut off the top 1/3 of the head of garlic so all of the cloves are exposed. Place on a 12” piece of tin foil and drizzle with olive oil. Bring up the sides of the tin foil and pinch together to make an air-tight bundle. Bake until soft and golden, about 1 hour and 10 minutes. Let cool.
Squeeze the roasted garlic into a small bowl. Mix with the softened butter. Spoon onto a piece of parchment and roll into a log, twisting the ends to secure the packet. Chill until ready to use.
Yield: 8 servings