Transform a head of garlic into sweet, spreadable goodness, great for topping crostini or stirring into dips, gratins, soups, or mashed potatoes.
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.