Roasted Garlic Butter

 

1 head of garlic

1 stick of butter

olive oil

 

 

Smash one head of garlic with your hand to break it into cloves.  Lightly smash the individual cloves with the back of a large knife so that the papery coating is loosened.  Peel off this papery skin.

 

Place the garlic cloves in a small ovenproof ramekin, soufflé, or custard cup.  Pour olive oil or broth over the cloves; they should be covered completely.  Cover tightly with a double thickness of aluminum foil.   Place on the center shelf of the oven and bake until the garlic cloves are very tender, about 20 to 25 minutes.  If necessary, bake another 10 to 15 minutes.  When the garlic cloves are tender, remove with a slotted spoon and drain.  Reserve the oil to use for salad dressing or brushing bread before grilling.

 

Place the garlic cloves and 1 stick of butter in a food processor or blender and process until puréed, about 45 to 60 seconds.  Transfer to a small bowl and season with pepper.  This  can be prepared up to 2 days in advance.  Cool, cover, and refrigerate.