Here’s what I used for a roast garlic/chilli butter and a roast garlic/rosemary butter. You can add whatever herb or spice you prefer. Enjoy on fresh bread or roast veggies.
You will need:
- 500gm salted butter, softened
- 1 bulb of garlic
- 2 tbs Chilli Flakes
- 2 tbs Dried Rosemary
Roast the garlic in a 200C oven for about 20 minutes. Cut it in half and squeeze out the garlic which should now be nice and soft. Chop roughly.
Beat the butter with the garlic until light and fluffy. Separate the butter into two batches. Stir chilli flakes in one batch and the rosemary leaves in the other.