INGREDIENTS
ROASTED GARLIC BUTTER
50 garlic cloves (from approximately 3 garlic bulbs)
1 tablespoon olive oil
250 grams unsalted butter, softened
10 grams flat leaf parsley, leaves only, finely chopped
10 grams tarragon, leaves only, finely chopped
10 grams chives, finely chopped
1 teaspoon white wine or cider vinegar
75 grams Tickler Cheddar cheese, grated
Salt and freshly ground black cheddar
THE BREAD
1 loaf of crusty French bread
25 grams Tickler Cheddar cheese, grated
PREPARATION
1. Preheat the oven to 180°C. Separate the cloves from the bulbs, but leave them in their skins. Toss with the olive oil and roast on a baking tray in the oven for 20–25 minutes until you can feel some give when you poke the cloves with your finger and they have started to caramelise. Set aside to cool.
2. Once cool, pop the cloves out of their skins and either mash with a fork or blitz in the food processor. Add the butter, herbs, vinegar, and cheese and stir well to combine. Season to taste.
3. With your loaf of bread, make deep incisions at regular 2–3 centimetre intervals throughout the loaf, but do not cut all the way through. Add a heaped teaspoon of the garlic butter in between each slice, top with the remaining grated cheese, and bake for 5–10 minutes until golden brown and bubbling. Enjoy!