Roasted fresh garlic and garlic butter
Summer garlic is wonderful to roast and use in dips or mix with butter for garlic butter. It has a fresh flavour, different than when it is dried for winter storage.
I use it as a base for pizza , not too much, just a few smears on the dough before drizzling with sauce, on crostini, in pasta dishes, add to cheese platter or serve on its own with bread and let people squeeze out the cloves onto bread.
Roast the garlic in foil, drizzled with a little olive oil and a few herbs alongside and keep refrigerated or freeze until needed. To use, squeeze out the soft flesh of the cloves and use as indicated.
A few heads garlic
A sprinkling of salt
A few stems of fresh thyme
A drizzle of olive oil
A handful of parsley
A handful of chives
1 teaspoon coarse sea salt
1 cup unsalted butter, softened
To roast the garlic:
Cut off one end of garlic to expose the ends of the cloves.
Place on foil cut side up.
Drizzle with olive oil, salt, add thyme and close the foil over the garlic.
Roast in 400F until the garlic is soft. If you want it golden open the foil package and roast the last few minutes uncovered.
Remove and cool.
To make garlic butter:
Place parsley and chives in a food processor and pulse a few times.
Add softened butter, garlic and salt and process until blended.
Transfer butter onto a sheet of plastic wrap and roll into a log.
Freeze until set.
Keep refrigerated or freeze for longer storage.