Total Calories: 345
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° oven or on a very low grill, uncovered, until light brown. Cover with aluminum foil and cook 8–10 minutes longer, or until creamy.
Allow the garlic to cool. Remove the clove from the head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.
To purée, crush garlic cloves with the flat of a knife.
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