Baked Roasted Garlic & Herb Butter (8) Recipe

Prepare garlic bulbs

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off each garlic bulb to expose the tops of the cloves. Remove any loose papery outer skins but keep each bulb intact at the root so cloves stay together.

Place each trimmed bulb on a square of foil or in a small ramekin. Drizzle about 1/2 tablespoon olive oil over the exposed cloves of each bulb, ensuring oil runs down into the cloves. Sprinkle a light pinch (about 1/8 tsp) of kosher salt and a small crack of black pepper over each bulb.

Seal bulbs tightly in foil (or cover ramekins with foil). Roast in the preheated oven for 35–45 minutes, until cloves are very soft and golden brown. Larger bulbs may require the longer time. Test by inserting a knife into a clove — it should slide in easily and the clove should feel creamy.

Remove from oven and let cool until you can handle them, about 10 minutes. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork to a smooth paste. Set aside to cool to room temperature.

Soften butter: Ensure the 2 cups of unsalted butter are at room temperature and easily spreadable. If butter is barely softened, microwave in 5–8 second bursts until spreadable but not melted.

Combine base ingredients: In a medium mixing bowl, add the softened butter and the cooled roasted garlic paste. Use a sturdy spatula or hand mixer on low to incorporate the garlic evenly through the butter.

Add herbs and seasoning: Add chopped parsley, chives, thyme, rosemary, lemon zest, lemon juice, 1 tsp salt, and 1/2 tsp freshly ground black pepper to the butter-garlic mixture. If using Parmesan, add it now. Mix thoroughly until herbs are evenly distributed and the butter is smooth and homogeneous. Taste and adjust salt/pepper/lemon as desired.

Portion the butter: Spoon approximately 1/4 cup (4 tablespoons) of the finished garlic-herb butter into each of 8 small ramekins, or form into 8 logs/discs by placing butter on plastic wrap/parchment and rolling to a 1.5–2 inch diameter cylinder. If you prefer a baked presentation, fill ramekins level with butter and smooth the tops. Chill the wrapped logs briefly (10–15 minutes) to firm if shaping.

Optional quick bake: For a warm, spreadable finish, preheat oven to 375°F (190°C). Place the ramekins with butter on a baking sheet and bake for 6–8 minutes until butter is warm and just starting to bubble at the edges. Do not overbake — you want soft, spreadable butter, not melted oil. Remove carefully and serve immediately with bread, roasted vegetables, or steaks.

Storage: To refrigerate, cover ramekins or wrap butter logs tightly and refrigerate for up to 2 weeks. For longer storage, wrap tightly and freeze up to 3 months. Thaw in refrigerator before using; bring to room temperature or microwave in short bursts to soften before serving.

Serving suggestions: Serve warm from the oven on toast points, toasted baguette slices, roasted potatoes, grilled steak, or steamed vegetables. Cold butter logs can be sliced into rounds and placed on top of hot food to melt.