Garlic Herb Crostini Spread (Printable)

Smooth whipped butter mixed with roasted garlic and fresh herbs ideal for crisp crostini or warm bread.

# What You 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 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

→ For Serving

09 - 1 baguette or crostini, sliced and toasted

# How-To Steps:

01 - Preheat oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 35 to 40 minutes, until soft and golden. Let cool slightly.
02 - Squeeze the roasted garlic cloves from the skins into a mixing bowl. Mash into a smooth paste using the back of a spoon.
03 - Add the softened butter to the bowl with the garlic paste. Whip with a hand mixer or wooden spoon until light and fluffy, approximately 2 to 3 minutes.
04 - Stir in the chopped parsley, chives, basil, sea salt, and black pepper. Mix until evenly combined throughout the spread.
05 - Taste the spread and adjust salt and pepper as needed to achieve desired flavor profile.
06 - Transfer the spread to a serving bowl or ramekin. Serve at room temperature with toasted crostini or baguette slices.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you just roasted some garlic and whisked butter.
  • The roasted garlic becomes sweet and mellow, nothing like raw garlic that might overpower a spread.
  • You can make it ahead and let it sit in the fridge, so one less thing to worry about when guests arrive.
02 -
  • The butter absolutely must be soft before you start, or you'll end up with a lumpy mess instead of that cloud-like texture that makes people ask for the recipe.
  • Don't skip actually roasting the garlic, because raw or even lightly cooked garlic will overpower everything else and taste harsh and sharp.
03 -
  • Always use unsalted butter so you control exactly how much salt goes into the spread, giving you the power to taste and adjust as you go.
  • If you can't find fresh herbs, quality frozen herbs work surprisingly well and sometimes taste fresher than sad supermarket herbs that have been sitting around.
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