2 garlic heads (* bulbs)
2 t extra virgin olive oil
Baguette bread, sliced into ½-inch thick slices or crackers
Optional: Serve with organic cream cheese, roasted red pepper slices, tapenade (olive spread) or whole Greek olives.

Preheat oven to 375 degrees Fahrenheit. Peel the outer skin of the garlic only; leave garlic bulb whole. Use a sharp knife to cut off the top of the head of each garlic bulb. Slice off the top ½ of the pointed end of the garlic bulbs. This exposes the inside of the garlic cloves and allows oil in around the cloves in the next step.

Pour ½ teaspoon olive oil over the top of each bulb and let it drizzle down between the cloves. Wait 2 minutes and then repeat with another ½ teaspoon olive oil over each garlic bulb.

Bake for one hour or until cloves are browned and soft throughout. Remove from oven. Allow garlic to cool, then serve with a small fork or knife for removing the soft garlic cloves from their shell. Spread on bread, toast or crackers.

* The bulb is the intact group of cloves and is about the size of a golf ball.