Roasted Garlic Butter

Roasted Garlic Butter
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3 heads garlic, tops cut off to expose the individual cloves,
3 tablespoons extra virgin olive oil,
1/2 pound butter, softened,
1 sprig fresh parsley


  1. Preheat the oven to 400°F. Peel off the outer layers of the heads of garlic, leaving just a few layers to hold the cloves. Place the garlic heads in a baking pan and drizzle with the olive oil. Cover with foil and bake for 30 to 35 minutes, or until the garlic cloves are very soft and respond to pressure from your fingers.
  2. Remove the garlic from the oven and set aside to cool. When cool, squeeze the garlic cloves out of each head and remove the garlic from the cloves. Place the garlic in the pitcher. Add the butter and parsley to the garlic and blend on 1 until smooth. Use a spatula to clean the sides of the pitcher and blend again on 1 for 20 seconds.
  3. Place a large square of foil on a counter and spoon the garlic butter onto the foil. With your hands or two spoons shape a rounded log of butter on the foil, then roll the foil around the butter until it is sealed, with the ends tucked in.
  4. Refrigerate for at least 4 hours before using. To serve, use a sharp knife to cut a sliver from the butter as needed. Refrigerate until use.


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