2 large heads garlic
1 tablespoon olive oil
1. Preheat oven to 400 degrees F. Slice 1/3 off the top of the garlic heads, brush with oil and place the sliced top back on. Place each head in a ramekin and cover with aluminum foil.
2. Bake for about 35 minutes. When cool enough to handle, squeeze out the garlic pulp if using in a recipe.
Recipe Courtesy of Cucina Amore, Doubleday, 1995.
Use the garlic pulp in Nick Stellino's garlic mashed potatoes (see link) or serve the whole roasted heads with crusty bread as a rustic appetizer.