Easy was to roast garlic! I recommend baking for 45 minutes. Olive oil works well in place of butter. Sprinkle some sea salt on top. When I use in my warm garlic-bean spread I pour the olive oil in the bottom of the foil into the other ingredients.

Perfect.

Roasted garlic rocks for an easy appetizer. Made 4 heads of garlic this weekend with just a drizzle of olive oil (instead of butter). I upped the heat to 400 and baked for 45 min. Mushy, but so easy then to serve/eat. I should have salted them, too, but I skipped it. Served with a ramekin of parmesan, one of olive oil with rosemary infused, and one with a ajvar (roasted red pepper and eggplant with a kick) and crusted sourdough. What I liked about this approach, is that each of my guests took a bulb onto their own plates and we finally got to use those cute little appetizer knives and forks we got for our wedding. :-) Make this one a staple -- cheap, easy, healthy, and always a winner with the guests.

Oh so good! We spread these on our BBQed steaks. YUMMY!!!!!

I used olive oil and sea salt. I baked it for a little longer too. It is delicious with freshly baked bread rolls and hot soup.

I use use oivle oil instead of butter.

Absolutely love this stuff but couldn't give the recipe a 5 star because I didn't follow it. Use E.V.O.O. instead of butter....it is so much better, and I use a terra cotta flowerpot and base to make this in. Soak the pot in COLD water for 20 minutes and place the garlic (and pot) in the oven then turn on the oven....let the garlic bake while the oven is preheating. Then I let it bake for 30 minutes after it reached 350 degrees. This is the way I was taught to do this...and it works every time. Delicious with crackers or a dense bread. Thanks for the post.

Wasn't as good as I had hoped. I had baked garlic at a restaruant in Denver years ago and I thought that this recipe would turn out like that one. I think it may have been a different garlic they used. However it was pretty good.

Definitely skip the butter and use evoo. We spread the yummy garlic onto toasted Italian bread slices. So good. Thanks Joan!

Well, this was difficult to rate. Really, I think that this particular recipe deserves a three due to the fact that olive oil is what you should use instead of butter and the time seems off. But, baked garlic is so good that I upped it to four. I use olive oil and a bit of salt and snip the ends off so that the garlic comes out easy. I also invested in a small clay pot specifically designed to roast garlic, it is wonderful! I also roast garlic much longer than 30 minutes, maybe it is just my preference.

I chose to use butter and salt with this recipe, and I also added fresh rosemary, which gives it a nice kick. It's a delicious snack, good alone or on crusty bread.

Superb! I used olive oil and a squirt of butter-flavored cooking spray. I absolutely agree that it needs to cook a little longer than stated - ours were perfect after 45 mins. Thanks, Joan!

I love garlic and this is the spleist way to get my fix. Nothing to it. I do cut down the butter by a 3rd.

This was really yummy and quick. In lieu of the butter, I subsituted olive oil with a dash of salt. (As suggested by a previous reviewer)

My husband and I really enjoyed this. I made one for each of us and we still fought over who was getting more. ; ) I cut off about a quarter of an inch off the bottom of the bulbs (the pointy end) before cooking. It was a lot easier to squeeze the garlic out the end. I think the cooking time needs to be extended to 35-40 minutes. My garlic was still a little tough. I also would dribble garlic over the top of the bulb as well as in the bottom of the aluminum foil packet. But, overall very easy and delicious. (fyi, one nice italian restaurant we go to serves a bulb of baked garlic, 3 pats of cream cheese and 5 pieces of crispy herb brushetta for 6.95. Now I can make this at home for cheap)

~*~YUMMY TO THE TUMMY~*~(If you like garlic that is)