1 large head of Garlic 1 tablespoon Olive Oil Kosher Salt freshly cracked Black Pepper
Preheat oven to 375 degrees F. Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins. Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb; leave a space between the top and foil. Place onto a baking sheet and into the oven. Roast garlic until soft and fragrant, about 1 hour.
Remove from oven and cool completely. Gently squeeze the cloves into a dish. Can be prepared in advance and stored in an airtight container for up to a week.
3/4 cup Sundried Tomatos 1/2 pound Unsalted Butter (room temperature) 1/4 cup ground Parmesan 2 tablespoons Dry White Wine 3 tablespoons chopped Parsley
Meanwhile, rehydrate the sundried tomato in 1 cup of hot water for 15 minutes, or until plumped. Drain and coarsely chop. Set aside. Process garlic, butter, tomatoes, parmesan and white wine in a food processor on high speed until smooth, 2 to 3 minutes. Scrape down inside of processor bowl with a rubber spatula, as needed. Add parsley, season with salt and pepper and pulse to just incorporate. Scrap into a medium mixing bowl, cover and refrigerate for approximately 5 minutes to firm up a little bit.
1 large Sourdough Boule
Prepare the boule. With a serrated knife, cut the boule into 3/4-inch slices, slicing almost all the way through but leaving the bottom in tact so the slices stay together as one whole loaf. Evenly slather chilled garlic butter between each slice with a rubber spatula. Cover outside evenly with remaining butter, to ensure the outside crust browns.
Place boule onto a parchment lined baking sheet and into preheated oven. Bake for 7 to 10 minutes, or until butter is melted and outside is a crispy golden brown. Remove from oven and serve immediately.