Roasted Garlic Butter

Preheat oven to 400 degrees F.

Prep the garlic:
Slice the top off the garlic and place it on a piece of aluminum foil.

Pour olive oil over the garlic bulbs.

Roast:
Wrap it tightly. It should look like a small pouch. Place it on a baking sheet and roast it in the oven for 40 minutes.

Check for doneness:
To check doneness, carefully remove the foil and see if the garlic cloves are softened and lightly caramelized. If not, wrap it back up and let it roast for 5-10 more minutes or until the cloves are fully softened.

Remove the cloves:
Let the roasted garlic cool for 10-15 minutes.

Gently squeeze the head from the root end, pushing out all the soft cloves until you are left with the outer skin.

Discard the skin and transfer the roasted garlic into a medium bowl.

Make the Compound Butter:
Using the back of a fork, mash the garlic until it is fully pureed.

Mix in the softened butter, salt, black pepper, and chopped herbs, until everything is combined. Alternatively, you can do this in a food processor.

Shape:
You can use your garlic butter right away, or shape it into a cylinder (make it a compound butter) for better presentation and portion control.

To do so, place the garlic butter on a piece of plastic wrap (or parchment paper), shape it into a cylinder, and wrap it tightly. Place it in the fridge for at least 3 hours before using.

When ready to serve, unwrap and cut it into slices and use in your recipe.