As you’ve probably surmised from my last few (and far between) recipes, I’m keeping things very, very simple lately. Case in point: garlic butter. Three ingredients if you don’t count black pepper and a quick whirl in the food processor and you have yourself one very tasty, not to mention, powerful bread spread.
To further simplify this recipe, I went with roasted (with herbs and olive oil) garlic from the pizza-making (i.e., where you can get dough, sauce, sliced veggies, etc.) section of Whole Foods in Oklahoma City. I just ain’t seeing me peeling 80+ cloves of garlic anytime soon (and I feel heartily for the WF employees who get stuck with that task, but thank goodness someone is doing it.)! This spread comes together in under a minute and is rich and – – buttery stuff. Make sure you and your family/guests all eat some so no one will be offended by garlic breath!
Besides using this “butter” as a cracker spread, use it on sandwiches instead of mayo, stirred into mashed potatoes or soup, or smeared onto grilled vegetable kabobs. I brought this dish to the Virtual Vegan Linky Potluck 14.
WHITE WINE GARLIC BUTTER
1 1/2 cups roasted garlic cloves (about 80)
2 Tbsp. tahini
1 Tbsp. dry white wine
pinch ground black pepper
pinch dried thyme and/or rosemary if garlic cloves aren’t seasoned
Place all ingredients in the bowl of a food processor and process until smooth. Add a small quantity of water (or white wine) to reach the desired consistency.