6 heads fresh garlic
2 Tbsp. olive oil
one 12 inch square aluminum foil
1. Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 degree oven or on a very low temperature grill, uncovered, until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.
2. 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.