Recipe - Roasted Garlic And Herb Butter - Gunst

8 tablespoon Butter, (1 stick) softened
2 heads Roasted Garlic,
still in the roasting pan
and warm
Salt and freshly ground
black pepper

Mash butter in small bowl and squeeze the garlic from its skin directly
into the bowl. Mix in the herbs and olive oil from the garlic roasting pan
and season to taste. (Take care not to add much salt if using salted
butter.) Serve in a small ramekin or attractive bowl or freeze.

Makes One half cup

Source: Kathy Gunst, "Roasting"; mc formatted by Brenda Adams
adamsfmle@sprintmail.com

Spread it on toasted or grilled cut or sliced up French bread, toast, or spoon a tiny
bit on a baked potatoregular or sweetpasta, rice, grilled chicken, fish,
corn on the cob, whatever. Great tossed with steamed vegetables.Goes well
with just about everything. Make Ahead: make the butter, roll into fat
cigar shape, wrap in plastic wrap, and freeze for several months.
Recipe by: Kathy Gunst; "Roasting"

Posted to MCRecipe Digest V1 #381 by Brenda Adams
adamsfmle@sprintmail.com on Jan 19, 1997.