Heat olive oil and garlic in a small saucepan over medium-low heat until garlic starts to sizzle. Reduce heat to low; cook for 8 minutes or until golden and tender. Remove saucepan from heat. Transfer garlic to a small bowl using a slotted spoon; set aside. Add rosemary to hot oil in saucepan; let sizzle for 30 seconds. Remove and discard rosemary from hot oil; set infused oil aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Fragrant fried garlic and rosemary infuse this Italian-inspired butter board with bold flavors. Garnish with fresh herbs and lemon zest for a final touch.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Gustare Vita olive oil | ||
| 6 cloves garlic, thinly sliced | ||
| 4 sprig(s) fresh rosemary, stems removed | ||
| 1 c. Kerrygold pure Irish salted butter (2 sticks), softened | ||
| ¼ c. Hy-Vee whole milk | ||
| Zest of 1 lemon, divided | ||
| 1 tsp. Hy-Vee crushed red pepper, divided | ||
| Fresh basil, for garnish | ||
| Fresh oregano, for garnish | ||
| Cherry tomatoes on the vine, divided | ||
| Peppadew peppers, drained, for garnish | ||
| Cracked Hy-Vee black pepper, for garnish | ||
| Hy-Vee Bakery Italian bread, sliced, for serving | ||
| Thin bread sticks, for serving |
Things To Grab
- Small saucepan
- Small bowl
- Slotted spoon
- Medium bowl
- Electric mixer
- Serving board
Directions
Place butter and milk in a medium bowl; beat with an electric mixer on high until combined. Add 1 teaspoon lemon zest, 1/2 teaspoon crushed red pepper and 2 tablespoons fried garlic; beat for 2 to 3 minutes or until butter is light and creamy. Spread evenly on desired serving board.
Garnish butter board with remaining fried garlic, remaining 1/2 teaspoon crushed red pepper, basil, oregano, half of the cherry tomatoes, peppadew peppers and remaining lemon zest, if desired.
Drizzle with garlic-rosemary infused oil; sprinkle with cracked black pepper. Serve with Italian bread and breadsticks.