Since there’s about an hour and a half left to Tuesday in the Eastern Standard Time zone, let’s get this show on the road:
Roasting garlic is one of the easiest things that can be done in the kitchen. Slice the tip off a head of garlic, drizzle with olive oil, pop in the oven, and an hour later, you have a lovely little culinary package.
After an hour in the oven, the garlic relinquishes its spicy bite, a rich mellowness taking its place. Squeeze each clove to release the goodness inside and spread on a good piece of Italian with a sprinkle of salt.
Roasted Garlic
1 whole garlic head (bulbs)
1 – 2 teaspoons extra-virgin olive oil
Preheat oven to 375 degrees. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Put the garlic head in a small ovenproof dish, garlic roaster, or pan. Pour olive oil over the top of each bulb and let it sink in between the cloves.
Cover with aluminum foil and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven.
Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.
Grade: A
Laura Rebecca's Kitchen 
oh yum! I adore roasted garlic, especially with soft goat’s cheese on a fresh crusty loaf, or just as an accompaniment to fresh steamed snapper…mmmmm, gaarlic…
Roasted garlic can also be done on the gas grill – handy in the summer when it’s hot out and you don’t want to fire up your oven.
That is a great idea; thanks!