Roasted Garlic Butter
Use as spread for crusty bread, corn on the cob, or to top a hot baked potato.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, June 1999
- 4 medium cloves garlic, unpeeled
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
Heat oven to 400 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Cover the dish tightly with aluminum foil, and bake until cloves are soft and fragrant, about 30 minutes. Set aside to cool.
Place butter in the bowl of an electric mixer fitted with the paddle attachment; add garlic and remaining salt and pepper. Beat until well combined. Scrape butter onto a sheet of parchment paper or plastic wrap. Shape into a log; freeze until firm, about 20 minutes. It can be stored in the freezer for up to 2 weeks.