I had this once at a restaurant and loved it so much that I went home to replicate the recipe. It is delicious! I especially love using this on my homemade bread, but that recipe will come later.
This recipe is very easy and has won over even someone who doesn’t usually enjoy garlic or balsamic vinegar. Try it, you’ll love it!
- roasted garlic
- whipped butter
- reduced balsamic vinegar
- loaf of French bread (or 1-2 bagettes)
- 4-5 garlic bulbs/heads
- olive oil
- salt and pepper
An hour ahead of time, preheat your oven to 375. Cut off the tops of your bulbs of garlic so that the garlic is exposed and put all five cloves (root end down) on foil that is long enough to wrap around everything. Drizzle a hearty amount of olive oil over all of the bulbs and sprinkle with salt and pepper. Wrap your bulbs in the foil (and maybe also place it on a baking pan so in case it leaks, it won’t be on your oven bottom) and place in the oven for 45 minutes.
When the garlic is done, remove from oven and let it cool before trying to remove the garlic cloves. Removing the garlic cloves is as simple as grabbing the bottom of the bulb and gently squeezing out the cloves. They’ll be mushy and delicious.
- 1/2 pounds of butter, softened
- 1/4 cup milk
In the meantime, using a blender, mix the softened butter and milk together until light and fluffy. This will take about 10 minutes and might splash milk everywhere, so be prepared.
Reduced Balsamic Vinegar
- 1 cup balsamic vinegar
While the garlic is cooking, and after you have whipped the butter, grab a small sauce pan and pour in your balsamic vinegar. Bring the balsamic vinegar to a boil, and then reduce heat so that it simmers for another couple of minutes (3-5). Remove from heat and let cool.
Take your French bread (toasted or untoasted — it’s up to you) and spread some whipped butter on top. Next, take a roasted garlic clove and spread it on top of the butter. Lastly, dip your bread in the reduced balsamic vinegar.
Now take a bite … and enjoy.