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)

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)

Had it not been for the butter, I would have rated this recipe even higher. Roasting is a wonderful way to prepare/serve garlic. Unfortunately, butter is really bad for your body. Why not subsitute olive oil + a pinch of salt as the necessary fat? It isn't as quick, and it's a bit on the messy side, but, your arteries will thank you, later!