Foodie friends, with just a few simple ingredients you can make a wonderful garlicky spread that is as delicious on warm bread as it is for basting vegetables and potatoes. It’s the perfect accompaniment for your holiday bread basket. Try it and see how good it is!
- 2 large cloves of garlic, peeled
- 1 tbsp. olive oil
- 1 stick of unsalted butter at room temperature
- 1/2 tsp. gluten free Garlic and Bell Pepper seasoning
- pinch of crushed fennel seed
- 1/4 tsp. oregano
Heat the olive oil in a small skillet over lowest heat. You want the oil to be warm, but not bubbling. I used a simmer mat to keep the temperature under control. Cook the garlic cloves for 1 hour uncovered, turning every 10 minutes. The cloves will be soft and just slightly browned.
Remove the garlic, chop it then mash with a mortar and pestle. You can also use a fork or the back of a spoon. The oil left in the pan is delicious, be sure to reserve it for cooking!
Combine the garlic mash with the softened butter and remaining ingredients. I am partial to McCormick’s Perfect Pinch Roasted Garlic and Bell Pepper blend. I also add a little crushed fennel seed and oregano.
Mix well to incorporate and let stand for several hours at room temperature, then place in a bowl or jar and refrigerate (or freeze) until ready to use. You will want it to soften up before serving, so take it out 2 hours ahead.
Everyone around our table gave the garlic butter a thumbs up. For more gluten free bread inspiration check out some of my favorites here.