Serves 4 to 6
1 whole head garlic (That’s an entire head, unpeeled, and un-broken apart.)
1/2 stick butter, room temperature
1 Tbl very finely chopped flat leaf parsley
1 Tbl very finely chopped fresh oregano leaves
1/2 tsp very finely chopped rosemary leaves
1/2 tsp very finely chopped thyme leaves
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 loaf French bread, sliced in half length-wise
Preheat the oven to 350°F. Wrap the head of garlic in a sheet of foil, then place directly on the middle oven rack. Roast until thoroughly tender and aromatic, about 50 minutes. Remove the foil wrapping, then allow the garlic to cool to room temperature.
Slice the cooled head of garlic in half, cross-wise, so that the slice goes through each clove. Using your hands, squeeze the garlic halves – the tender roasted flesh inside each clove will easily ooze out. Place into the bowl of an electric stand mixer, discarding the papery head. Add the butter to the roasted garlic and beat on medium-high, using the paddle attachment, until smooth, about 1 minute. Scrape the paddle and sides of the bowl with a rubber spatula, then add the parsley, oregano, rosemary, thyme, salt and pepper. Beat until smooth and combined, about 1 minute.
Spread the herbed garlic-butter mixture evenly and liberally over the insides of the sliced French bread. Place about 6 to 8 inches beneath the broiler, then broil until crispy and golden brown, about 3 to 5 minutes. Slice into 2-inch slices, and serve immediately.
