Roasted Garlic Butter Spread Recipes

ROASTED GARLIC SPREAD

Steps:

• In an oven-proof casserole dish or pie plate, add the garlic and toss with the salt. Spread the garlic cloves in an even layer and add the olive oil until the cloves are completely submerged.
• Cover the dish with foil and transfer to the oven. Roast for 30-35 minutes until the garlic is light golden in color and very tender.
• Cool the garlic in the dish then strain the oil through a mesh sieve set over a bowl. Save the oil in a sealed container for other recipes.
• Place the cooled garlic cloves in a food processor or blender. Add 2 to 4 tablespoons of the infused oil and process until smooth and creamy.
• Add salt according to taste preference, transfer to a container and stir in the thyme leaves if using.

ROASTED GARLIC BUTTER

Steps:

• 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.

EASY ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

ROASTED GARLIC BUTTER SPREAD

Steps:

• Cut off the top of a garlic head. Place on a piece of foil. Sprinkle with 1 Tablespoon oil and salt & pepper, wrap foil around garlic. Bake 1 hour at 350.
• Push roasted cloves out of the garlic into a microwave safe bowl, mash with a fork.
• Add butter to the bowl and microwave until butter softens.
• Add the rest of the ingredients, mix well.

ROASTED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED GARLIC ROMANO BUTTER (SPAGHETTI WAREHOUSE® COPYCAT)

Steps:

• Mix butter and garlic together in the bowl of a stand mixer. Beat milk into butter mixture using the whisk attachment on the mixer until smooth and whipped. Add Romano cheese and parsley to butter mixture and beat until thoroughly whipped.