Monday, August 9, 2010

Garlic Butter

1 garlic bulb
2 tsp olive oil
2 tsp unsalted butter, softened

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to 1/2 inch of the top of cloves. Place the garlic bulb in a Romertopf Garlic Roaster. Drizzle olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with lid, and place in a cold oven.

Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool slightly. Use a small knife and cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Mash with a fork and mix with 2 tablespoons of softened butter to make garlic butter. Serve Warm.

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