Black and white garlic bread

Mix 50g of the butter with the crushed fresh garlic cloves to make the white garlic butter.

Mix 50g of the butter with the black garlic cloves to make the black garlic butter. The black garlic should be jelly-like and spread easily but you can chop it first.

Toast the bread under a gentle grill.

Spread half the toast with white garlic butter and half with black garlic butter. On rectangle bread divide the butter by a corner-to-corner (diagonal) line.

Return to the grill until the butter is melted and the white garlic has cooked a tiny bit.

Cut the black and white garlic bread slices in half diagonally in the opposite direction to which you spread the bread.

Serve the black and white garlic bread slices with Italian food. The sharp white garlic butter gives a tangy flavour whilst the balsamic flavour of the black garlic butter makes an unusual contrast which complements tomato sauces particularly well.