Toby's Fresh Bread Service V Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Trim the top 1/4 inch from two garlic heads to expose the cloves. Place each head on a square of aluminum foil, drizzle with 2 tablespoons extra-virgin olive oil (use the listed oil), season lightly with a pinch of salt, and wrap tightly. Roast on a small baking sheet for 30–35 minutes, until cloves are soft and caramelized. Remove from oven and cool until you can handle them.

Extract roasted garlic

Unwrap the garlic, squeeze the softened cloves from the skins into a small bowl and mash with a fork until smooth. You should have roughly 2–3 tablespoons of mashed roasted garlic. Set aside to cool completely.

Soften butter

While garlic cools, remove 1 cup unsalted butter from fridge and warm at room temperature until soft but not melted (about 20–30 minutes). If you need to speed this, cut into tablespoons and place in a warm spot for 10–15 minutes.

Blanch basil (optional for color)

Bring a small pot of water to a boil. Prepare an ice bath. Drop packed 1 cup basil leaves into boiling water for 8–10 seconds, then immediately transfer to the ice bath. Drain and squeeze out excess water between paper towels. This step brightens color but can be skipped if you prefer raw basil flavor.

Blend butter and basil

In a food processor or with an immersion blender, combine softened butter, mashed roasted garlic, blanched (or raw) basil leaves, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Pulse or blend until the basil is evenly distributed and the butter is smooth and uniformly green. Scrape down sides as needed. If the butter seems too firm, add 1 teaspoon cold water and blend briefly to adjust consistency.

Finish with fennel pollen

Transfer butter to a bowl. Sprinkle 1 teaspoon fennel pollen over the top and fold gently once or twice to create veining of pollen throughout the butter—this provides aromatic pockets rather than completely uniform distribution. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Chill and store

Shape the butter into a log (use parchment to roll) or press into a small container. Chill in the refrigerator for at least 1 hour to firm up and allow flavors to meld. Butter will keep refrigerated for up to 7 days or frozen for up to 3 months.

Preheat the oven to 350°F (175°C). Slice the baguette or loaf into 1/2-inch to 1-inch slices on a bias for larger surface area if desired. Arrange slices on a baking sheet in a single layer.

Lightly brush each slice with 1 tablespoon extra-virgin olive oil distributed across the slices. Toast in the oven for 6–8 minutes until edges are crisp and centers are warm but not hard. For a crisper finish, broil 30–60 seconds watching carefully.

Remove toasted bread from oven. While still warm, spread a generous amount of the chilled roasted garlic basil butter on each slice. Finish with a very light pinch of coarse sea salt (about 1/4 teaspoon distributed across servings) and an optional extra tiny dusting of fennel pollen atop a few slices for presentation and aroma.

Serve immediately while bread is warm and butter begins to soften. Provide remaining butter in a small dish for guests to add more as desired.