Roasted garlic butter combines the rich, nutty flavor of roasted garlic with the creamy, smooth texture of butter, making it perfect for spreading on fresh bread, melting over vegetables, or seasoning meats.
Cut off the top part of the garlic bulb, just enough to expose the garlic cloves.
Place the head of garlic on aluminum foil and drizzle with olive oil. Sprinkle a bit of salt and pepper on top, then cover tightly with the aluminum foil.
Add the garlic bulbs in the preheated oven and bake for 30-40 minutes. Let them cool completely on a rack.
Soften the butter in a bowl (see notes), then press the garlic bulbs with your hands to squeeze out the roasted cloves. mash them with a fork in the butter. You can also pulse the garlic butter in a food processor to mix it more evenly.
Season the butter to taste with salt, black pepper, and fresh herbs if you want. Then transfer the butter on a large piece of plastic wrap.
Close the sides of the plastic wrap, then roll it on the counter a few times to shape it into a log.
Let the butter set in the fridge for a couple of hours, then slice the log into portions and serve it or use it as you like.
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Notes
How to soften the butter: Leave it at room temperature for a couple of hours until a finger can squish it easily. Or use the microwave at the lowest setting, checking it every few seconds to avoid it melting.Storage: Store the butter in the fridge for 1 week or in the freezer for up to 3 months. To freeze, slice it in portions and separate each slice with parchment paper, then wrap it and place it in a container or freezer bag.