this is a good start to the recipe, but it needs adjustments. i agree with other reviews on a few things. first, chopping the top of the head of garlic off so each clove is exposed (to let the olive oil & any other spices seep in) is a good idea. i usually season mine with some light pepper after drizzling the olive oil on it. also, this could be cooked two different ways. using a terra cotta garlic baking dish, bake it covered for 45 minutes, then remove the cover and let bake an additional 15 minutes so the garlic is tender. if using tinfoil on a baking sheet, wrap the garlic up in the foil and bake 45 minutes, then uncover and bake an additional 15 minutes to tender. i find this works better and enhances the flavor and tenderness. it is wonderful served with brie cheese on crackers or slices of a french baguette! great appetizer for any occasion... just have some mints on hand after, lol.
(and on a side note- 400 can be too much heat depending on your oven. i can get away with 350-375 usually. sometimes 400 will blacken it.)
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this is a good start to the recipe, but it needs adjustments. i agree with other reviews on a...