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Roasted Garlic Butter with Grilled Bread + Herbs
Roasted Garlic Butter with Grilled Bread + Herbs
Roasted Garlic Butter with Grilled Bread + Herbs
2 bulbs garlic
1/2 tbsp olive oil
125 g unsalted butter
2 tbsp double cream
2 tsp smoked sea salt
1/2 bunch tarragon
1 bunch parsley
6 sprigs thyme
1 loaf sourdough bread
2 tbsp olive oil
  1. Preheat the oven to 170°C. Slice about 1cm off the top of the bulbs of garlic, or just enough so that the tips of the cloves are exposed. Drizzle over the 1⁄2 tbsp of olive oil and roast the bulbs in the oven for 45 minutes. When they are cooked, squeeze the flesh out of the bulbs.
  2. Add the garlic to a mini food processor with the butter and cream. Season with the smoked salt and blitz to combine.
  3. Finely chop the tarragon, parsley and thyme and keep them in a pile on your chopping board. Heat a griddle pan over a medium-high heat. Slice the sourdough into thick 2cm slices then drizzle them with the remaining olive oil and season with salt and pepper. Grill in the hot pan for 2-3 minutes per side, until they are crisp and charred in places.
  4. Rub the toasted bread in the herbs and spread in a little butter. Serve with an extra generous scoop of butter.
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