Three types of garlic in one butter...black garlic brings this molasses-like depth, fresh garlic provides the bite, and confit garlic adds silky richness - all bound together with butter, parsley, and caraway seeds. Spread it on pita (homemade or good shop-bought), top with grated summer tomatoes, and serve as part of a mezze spread. Or eat it standing in the kitchen while everyone else is setting the table. Recipe in my profiles link in bio | Ottolenghi