Mixing it with butter is a great idea. I do this then put it on a sheet of cling film and do the roll and twist thing to make a “sausage”. Then refrigerate and slice it and serve on a beautiful steak, like a Cafe de Paris - very cheffie and fancyRoasted garlic is soooo good! I cut a bit off the top (pointy end) of unpeeled garlic heads just to expose the clove tops, put the heads in a pan and into a 350 degree oven. I poke the heads once in a while, since the age and variety of garlic affects the roasting time. Our hardneck garlic usually takes 20 to 30 minutes.
When the heads have cooled enough to be handled, gently squeeze the head and the garlic paste comes out.
If you end up with too much of the paste, mix it with butter and refrigerate. This is great for garlic bread, basting chicken breasts, or (some people) just put a bit on a cracker and gobble it down!
Right, and not in garlic butter in the fridge either, for more than 4 days. It does seem restrictive but botulism is no joke.You should not store garlic in oil. It’s a botulism hazard.
You can also do that on stovetop over medium-low heat. I don't remember how long though.I normally separate all the cloves and remove the skins, place in a SS container or small pot, add enough evoo or your choice of oil to cover and roast in a 325 oven until soft. Garlic oil is a bonus.