Name: Roasted & Black Garlic + Chives Butter
Cook time: 3600 s
Total time: 3600 s
Yield: 1/2 lb
Ingredients: 227 gr unsalted butter; 3 heads of garlic; 1 tablespoon of black garlic; 2 tablespoon of finely chopped chives; Extra virgin olive oil

BenGingi

I’m sharing the incredible butter recipe Zikki and I made for our last catering event. It combines two types of garlic and chives which give the butter such a complex flavor. I promise, you can live off of that and a loaf of sourdough. You don’t need much else. 

Roasted & Black Garlic + Chives Butter

Place your butter out of the fridge for at least 2 hours so it gets fully soft. Nowadays it might be quicker.

Cut the top of the garlic heads, sprinkle some olive oil on top and wrap with an aluminum foil.

Bake in a preheated oven at 400F or 200C for 20-25 minutes.

Finely chop the chives as thin as you can.

Get the garlic heads out of the oven and let them cool down to room temperature.

In a bowl, combine a super soft butter, squeeze all the heads of garlic in, add the black garlic, chives and stir well.

Scrape your beautiful butter on the side of a bowl and make canel shape with a hot, dried spoon.

Scoop the butter directly on a toast and enjoy it like a king/queen.

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