The roasted garlic was a great flavor, but it was hard to really get a smooth butter spread from the roasted cloves. I might roast them longer in the future to get them really soft and easy to mush up. However, the pieces of cloves that were left in the spread were a nice change of texture on the bread. It was VERY garlicky - which was wonderful, but I'd say this is the garlic limit before it starts to get overwhelming. I'd say use just as much as it says to use, but don't get tempted to add a little extra - this recipe is made for the garlic lover, so you don't have to add any more than the three heads of garlic it calls for.
Be sure to cover the entire bread surface with the butter - I missed a couple corners and they burned before the buttered part was browned. I broiled it for longer than it said to, but the buttered surface still wasn't crispy. Next time, I might try broiling the bread first before adding the butter, then buttering and broiling again to get a really nice bread that's crispy on top but not like a crouton all the way through.
The butter was great, though, and I made extra so we could make this again without having to roast more garlic. That's another plus of this recipe: you can make extra butter so the prep time is virtually zero the next time you want to make this!
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