Garlic Herb Crostini Spread (Printable)

Creamy, whipped butter blended with roasted garlic and fresh herbs for a flavorful spread.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter, at room temperature

→ Aromatics

02 - 1 whole garlic bulb
03 - 1 tablespoon olive oil

→ Fresh Herbs

04 - 2 tablespoons finely chopped fresh parsley
05 - 1 tablespoon finely chopped fresh chives
06 - 1 tablespoon finely chopped fresh basil

→ Seasonings

07 - 1/2 teaspoon fine sea salt, plus more to taste
08 - 1/4 teaspoon freshly ground black pepper

→ For Serving

09 - 1 baguette or crostini, sliced and toasted

# Directions:

01 - Preheat the oven to 400°F.
02 - Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 35 to 40 minutes, until soft and golden. Allow to cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a mixing bowl. Mash into a smooth paste.
04 - Add the softened butter to the bowl. Whip with a hand mixer or wooden spoon until light and fluffy.
05 - Stir in the chopped parsley, chives, basil, salt, and black pepper. Mix until well combined.
06 - Taste the spread and adjust seasoning as necessary.
07 - Transfer the spread to a serving bowl or ramekin.
08 - Serve with toasted crostini or baguette slices.

# Expert Advice:

01 -
  • The roasted garlic is so mellow and caramelized that even garlic skeptics will ask for seconds.
  • You can make it ahead and let it sit in the fridge, so one less thing to stress about when guests arrive.
02 -
  • Don't skip the cooling step after roasting—trying to mash hot garlic is frustrating, and you risk burning yourself.
  • Herbs added to a cold spread will taste muted, but if your butter is soft and warm, their flavors will bloom and become more alive in the spread.
03 -
  • Buy garlic bulbs that feel heavy for their size and have tight, papery skin—they roast more evenly and have better flavor.
  • If you don't have fresh herbs, you can use a mix of dried herbs, but use about one-third the amount since dried herbs are more concentrated.
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