Garlic Herb Crostini Spread (Printable View)

A whipped butter blend with roasted garlic and fresh herbs, perfect for spreading on toasted bread.

# Ingredient List:

→ Dairy

01 - 1 cup unsalted butter, at room temperature

→ Aromatics

02 - 1 whole garlic bulb
03 - 1 tablespoon olive oil

→ Fresh Herbs

04 - 2 tablespoons finely chopped fresh parsley
05 - 1 tablespoon finely chopped fresh chives
06 - 1 tablespoon finely chopped fresh basil or tarragon

→ Seasonings

07 - ½ teaspoon fine sea salt, plus more to taste
08 - ¼ teaspoon freshly ground black pepper

# How to Make:

01 - Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and wrap tightly in aluminum foil.
02 - Place the wrapped garlic bulb on a baking sheet and roast for 35 to 40 minutes until the cloves are soft and golden brown. Remove from the oven and allow to cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a mixing bowl. Mash thoroughly into a smooth paste using the back of a spoon.
04 - Add the softened butter to the bowl with the garlic paste. Using a hand mixer on medium speed or a wooden spoon, whip the mixture until light, fluffy, and well combined.
05 - Fold in the chopped parsley, chives, and basil. Add the sea salt and black pepper. Mix gently until all ingredients are evenly distributed throughout the spread.
06 - Taste the spread and adjust the seasoning with additional salt and pepper as needed to reach your preferred flavor balance.
07 - Spoon the herb-garlic spread into a serving bowl or ramekin, smoothing the surface if desired.
08 - Present the spread alongside toasted crostini or warm baguette slices. Serve at room temperature for optimal flavor.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when honestly, most of the work is just waiting for the oven to do its thing.
  • The roasted garlic loses its bite and becomes almost sweet, so even garlic skeptics will ask for the recipe.
  • One bowl, minimal cleanup, and people will genuinely think you're showing off.
02 -
  • Cold butter will seize into little lumps instead of becoming creamy, so genuinely bring it to room temperature or your spread will be grainy and disappointing.
  • The herbs should go in at the very end so they stay vibrant and don't turn dark and bitter from over-mixing.
03 -
  • Keep your butter at room temperature by leaving it on the counter for 30 to 45 minutes, or slice it into cubes so it softens faster without melting.
  • Squeeze every last bit of roasted garlic from the skins, because that's where the deep, sweet flavor is hiding.
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