Instructions

1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
3. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
4. Place the garlic heads in a baking pan; muffin pans work well for this purpose.
5. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
6. Cover with aluminum foil.
7. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
8. Allow the garlic to cool enough so you can touch it without burning yourself.
9. Use a small small knife cut the skin slightly around each clove.
10. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
11. Eat as is or mash with a fork and use for cooking.
12. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.