Never did I imagine eating a head of garlic in one sitting. Nor did I imagine serving a head of garlic to each guest at a dinner party. It sounds ferocious. But roasting garlic whole in foil pouches with a few fresh herbs tames its bite, mellowing and sweetening its flavor, transforming it into a butter-like purée not unlike salted bone barrow, a perfect smear for toasty bread. Whole roasted garlic is a wonderful topping for warm bread but there are other uses as well: puréed and stirred into mashed potatoes; spread onto pizza; whisked into salad dressing. No reviews
