I’ve been smearing this stuff all over pretty much everything this weekend. The growing list of food that has been slathered with roasted garlic butter at my house include: steak, chicken, asparagus, potatoes and just plain 'ol bread. I have a wicked addiction to garlic, and now that it’s in spreadable form no food is safe in my house.
Roasted Garlic Butter
1 head garlic
2 tbs olive oil
1 stick of unsalted butter, softened
1/2 tsp salt
Preheat the oven to 400. Cut the top off of your head of garlic and expose the cloves. Place it on a sheet of aluminum foil. Drizzle with the olive oil.
Fold the foil up tight around the garlic, place on a baking sheet and bake for 30 minutes or until soft.
Place the stick of butter in a food processor. Squeeze the head of garlic into the food processors, pushing the softened cloves out of the head. Be careful not to get any papery skin into the butter mixture.
Add the salt.
Pulse until combined.
Garlic butter can be served softened, or chilled. To chill the butter, place on a sheet of plastic wrap and roll into a log.
Refrigerate until chilled and then cut slices and serve over warm meat, seafood and vegetables.