David Guass Magical Roasted Garlic Compound Butter

• 1 garlic bulb
• 1 tablespoon olive oil
• coarse sea salt
• freshly ground black pepper
• 1/2 cup unsalted butter, softened
• Parchment paper or plastic wrap

1. Light charcoal grill or preheat gas grill to 350 to 400 (medium-high).
2. Cut off and discard top of garlic bulb.
3. Place garlic bulb in center of a 12-inch piece of aluminum foil; pull up edges of foil to form a bowl.
4. Drizzle oil over bulb, and season with salt and pepper to taste.
5. Add 1/4 cup water, and double-fold top edge of foil to seal, making a packet.
6. Place packet directly on briquettes or on grill grate, with briquettes along the edges but not on top of packet; cover with grill lid and grill for 1 hour.
7. Remove packet from grill; carefully open packet with tongs to avoid being burned by hot steam.
8. Cool for 15 minutes.
9. Place butter in a small bowl, and squeeze each clove over butter, discarding skins; mix well.
10. Place mixture on parchment paper or plastic wrap, and roll up to form a log.
11. Refrigerate up to 3 days, or freeze up to 3 months.

garlic, olive oil, salt, freshly ground black pepper, unsalted butter, paper

Taken from www.foodrepublic.com/recipes/roasted-garlic-compound-butter/ (may not work)