1 bulb fresh garlic
Preheat the oven to 350°F.
Using a knife, cut off 1/4 to a 1/2 inch of the top of the garlic bulb, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose or a pie pan. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 350°F for 35-40minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm Great Basin Bakery Seeded Baguette, mixed with sour cream for a topping for baked potatoes, or mixed in with parmesan and pasta. Prep time: 5 minutes. Cook time: 40 minutes.