the taste of roasted garlic is something very special. it's the warm cloves fresh out of the oven in all of their creamy, nutty, and buttery glory that keep me coming back to this recipe. roasted garlic not only does sweet things to the palate, but the aroma is equally as beautiful. unlike raw garlic, roasted garlic maintains a mellow taste and after cooking becomes completely spreadable. this is absolutely divine on a slice of warm french bread, spread with butter or you can eat alone, as i prefer. the caramelization really brings out the sweetness in the garlic which makes it very easy to just eat by itself.
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing the individual cloves of garlic. Set garlic with exposed top side up. Apply 2 tablespoons of olive oil over the bulbs, rubbing in. Place in a shallow baking dish or in this case I used a muffin pan. Cover with aluminum foil and place in oven for 30-35 minutes. Set out when done and cool to room temperature. The garlic cloves will slide easily out of their shells. Use to add to pizza, sauce, hummus, dressings, mashed potatoes, or eat alone. It's also amazing with butter over soft french bread.