Roasted Garlic and Rosemary Butter

Preheat your oven to 350ºF.

Slice 1/2 inch off the top of the head of garlic. Place the garlic in an oven safe dish, then drizzle with a tablespoon or so of infused olive oil and sprinkle with salt and pepper. Wrap the dish tightly with aluminum foil and place in the oven for 1 hour.

Remove and discard the aluminum foil. Let cool. Meanwhile, cut up the butter and place it into a mini-food processor. Squeeze the head of garlic over the butter to release the roasted garlic cloves. Add any remaining oil from the baking dish and pulse the butter until fluffy, leaving the garlic cloves slightly chunky.

Wrap in parchment or wax paper, twist the ends and refrigerate until ready to use.