Garlic Butter, Garlic Oil, and Garlic Bread

For garlic butter:
Squeeze the cooked garlic out of the cloves. Put everything in a small food processor. Process until smooth, adding olive oil as needed to get desired consistency.

Spread on bread and breadsticks or heat and use as a dip for pizza crust. Store in the refrigerator. Use within 2 weeks or freeze.

For Garlic oil (garlic confit):
Smash the cloves with the side a large knife, peel, and put them in a small saucepan with the oil. Heat the oil on low, if it starts bubbling vigorously, turn the heat down or remove the pan from the heat temporarily.

Cook for 30 minutes total, then let cool. If the garlic begins to turn dark brown before 30 minutes, go ahead and stop cooking it; burnt garlic won't taste good.

Pull the cloves out and smash them with a fork, or put them through a food processor. Stir back into the oil. Stir before using.

Store in the refrigerator. Use within 2 weeks or freeze.

Bread:
Preheat the oven to 350 F.

Slice a baguette in half and lay it, open, on a sheet of foil on a baking sheet.

Brush the bread generously on both halves with either garlic butter or garlic oil. Put the halves together, and wrap in the foil. Put in the oven for 10 minutes.

Unwrap the foil and lay the halves side by side again. If you are using garlic oil, sprinkle bread lightly with kosher salt.

If desired, sprinkle bread with fresh basil or parsley.

Return the bread to the oven and bake 10 minutes. Cut into pieces and serve.