Trim root end of garlic head to remove remaining roots. Slice off the top of garlic head just enough to expose the tips of the cloves.
Place trimmed garlic head root side down in a small sauce pan (1 quart). Add water to about half the height of the garlic head.
Place pan on burner over medium heat. Bring to a boil, then reduce heat to low. Cover pan and simmer for about 15 to 20 minutes or until the garlic is very soft. Steaming/simmering garlic head results in milder garlic flavor, similar to oven roasting.
Remove garlic head from water and allow to cool. Squeeze garlic from cloves and thoroughly mash into a paste.
Combine softened butter, garlic, ground red pepper, salt and herbs. Mix using fork or electric mixer until herbs are evenly distributed.
Transfer to a small bowl and use immediately as a spread for fresh bread, for making oven toasted garlic bread.
The butter can also be formed into a cylindrical log and wrapped in parchment or waxed paper and refrigerated. The log can then be sliced into thin rounds for later use.
Can be stored in the refrigerator for a couple of days or kept frozen for several weeks.
Compound butter can also be made as a flavored spreadable butter using Challenge Spreadable Butter. When using Spreadable butter as a base, the compound butter cannot be formed into a log but will remain spreadable after refrigeration. (Spreadable Lite Butter flavored with Olive Oil should not be used in this recipe.)