Compound butters are simply made by mixing together softened butter and adding in your favorite aromatics, herbs or spices. Usually, the butter is re-formed, chilled and then sliced. Compound butters can then be put on top of meats or vegetables. In this case, the softened compound butter is used as an amazing spread for garlic bread!
The roasted garlic is easier than you would think. The instructions for roasting the garlic in the crock pot can be found HERE on themamasgirls.com.
Start by cutting the top off of the bulb of garlic. Drizzle the cut garlic with some olive oil. Wrap the garlic bulbs separately a square of foil. Place in the slow cooker and set to low heat. (I like to line the bottom of the cooker with foil also – just in case!) Cook for about 3 hours on low heat or until the garlic is softened and golden in color. Carefully remove the foil wrapped garlic bulbs from the cooker and open them carefully (the inside of the garlic can still be really hot.)
Allow to cool until slightly. When they are cool enough to hold in your hand, squeeze the warm, roasted garlic out into a dish. It will squeeze out like the consistency of toothpaste.
The flavor of the garlic has mellowed, but a little still goes a long way.
To make the compound butter, use the back of a spoon to mash about 1 tablespoon of the cooled roasted garlic with a stick of softened butter.
Spread this creamy deliciousness onto a loaf of french bread that has been sliced lengthwise. Broil until golden!
I doubt you have ever tasted garlic bread as delicious as this!