Garlic Herb Crostini Spread (Printable)

Whipped butter blended with roasted garlic and fresh herbs, perfect for spreading on warm bread slices.

# What You'll Need:

→ 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 fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh basil or tarragon, finely chopped

→ Seasonings

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

# Directions:

01 - Preheat 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 wrapped garlic on a baking sheet and roast for 35 to 40 minutes until soft and golden brown. Remove from oven and allow to cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a mixing bowl. Mash into a smooth paste using the back of a spoon.
04 - Add softened butter to the bowl with garlic paste. Whip using a hand mixer or wooden spoon until light and fluffy, approximately 2 to 3 minutes.
05 - Stir in chopped parsley, chives, basil, sea salt, and black pepper. Mix thoroughly until herbs are evenly distributed throughout the spread.
06 - Sample the spread and adjust salt and pepper to your preference. Add additional herbs if desired.
07 - Spoon the spread into a serving bowl or individual ramekins.
08 - Serve with toasted crostini or warm baguette slices.

# Expert Tips:

01 -
  • Mellow roasted garlic provides a deep, savory flavor without the sharp bite of raw cloves.
  • The whipped texture makes it incredibly light and easy to spread.
  • It uses fresh herbs that bring a vibrant, garden-fresh aroma to every bite.
02 -
  • Use a hand mixer rather than a spoon for the fluffiest, most aerated results.
  • Don't skip mashing the garlic into a paste first; this ensures it distributes evenly throughout the butter.
  • Always taste and add an extra pinch of sea salt if needed to make the herb flavors pop.
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