Roasted Garlic Truffle Butter

Preheat oven to 350°F. Set butter out on the counter to soften to room temperature.

Cut the tips off the garlic bulbs, cutting in from the top about ½ inch. Drizzle oil over the bulbs making sure it seeps into the inner cloves. Cover a dish with foil, put the heads of garlic into the dish with the cut side facing up, cover dish with foil and place in oven. Depending on your oven, you might have to place it on the lowest rack. Bake for 45-60 minutes. Check at 35 minutes to make sure it is not burning.

When done, garlic should be golden brown and tender. You can check the tenderness with a fork. Remove dish from oven. Let garlic cool before handling.

To remove cloves from bulb, you can squeeze them out or since I don’t like to get my hands smelling like garlic I used a lobster pick.

Put butter, garlic, truffle oil, and truffle salt in a mixing bowl (or food processor) and blend until smooth. If you don’t have truffle oil or salt, use regular salt and pepper. Note: Save the garlic oil from the roasting pan! Strain it and use immediately or refrigerate for up to 2 days. It’s best to use it right away though because oil solidifies after it cools. It’ll be a great back note to a lot of recipes that call for regular olive oil!

To store: Roll it into a log and wrap the butter in a sheet of parchment or foil. Refrigerate for up to 3 days or freeze for several months. Perfect for Thanksgiving or Christmas dinner recipes. You can also put the butter in cute molds so you’ll have pretty butter to spread on your toast in the morning.