Cut off and toss the top third of the head to expose the cloves.
Place the garlic on a large sheet of foil and top with 2 tablespoons olive oil, plus salt and black pepper. Fold the foil into a sealed packet.
Roast the garlic on a baking sheet in a 325° F oven until tender, 45 minutes to 1 hour. Let cool a bit, then squeeze. The soft cloves will squirt out. Use right away, or store in the refrigerator for up to 3 days.
Transform a head of garlic into sweet, spreadable goodness, great for topping crostini or stirring into dips, gratins, soups, or mashed potatoes.