I made this especially for my beau. Garlic bread is one of his favorites and he often asks for it, but it’s never that easy to just whip up a butter mix in the middle of making the rest of dinner. This holiday season I made a batch of this butter so it I’d have it on hand. It goes well with soup, chili, spaghetti, you name it.

I used a recipe from my old workplace, Pasta and Co, which is printed in their cookbook Encore. This spread sold like crazy while I worked there.

The trick is to roast some garlic before blending it into the butter with some raw garlic.

Start by setting out 1 stick of butter to soften. Preheat your oven to 325. Roast 8-9 cloves of garlic with a sprinkling of dried herbs in olive oil. I used herbes de Provence and a bit of salt and pepper (my butter is unsalted). It takes about 30-40 minutes for the garlic to roast.

Check it because you don’t want it to get too brown. The cloves in the middle are perfect.

Add two cloves raw garlic and blend the whole shebang in the food processor until it’s smooth and well mixed.

I keep the butter in the fridge and get it out when I start dinner if I’m doing garlic bread, so it’s easier to spread.

When you want to make garlic bread spread it on and then toast it in the oven at 350 for 5-10 minutes. Yum!