- 1 whole head of garlic
- 500ml/18fl oz double cream
- pinch salt
- handful parsley, finely chopped
- 5 tbsp extra virgin olive oil
- 1 large baguette, cut lengthways into four pieces
- Preheat the oven to 170C/340F/Gas 3½
- Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft.
- When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the soft garlic cloves and finely chop.
- Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base.
- Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
- Tip the butter into a bowl, add the chopped garlic and a generous pinch of salt. Stir in the chopped parsley and mix once more.
- Heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes.
- Spread the bread with the garlic butter and serve.