This recipe is fantastic! I smashed an entire head of garlic cloves, put them in a Pyrex custard bowl, and generously drizzled olive oil on top so that there wasn't a dry spot, but they weren't drowning, either. Fresh rosemary is the key to this not being "spiky" when you eat it, or if you only have dry, you can roast it with the garlic (make sure to stir it around so that it's thoroughly coated) so that it infuses into the olive oil, and softens/plumps up a bit. Grated parmesan works in the bottle works, but if you can find finely shredded, you get those cheesy stings that are oh-so-good!
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This recipe is fantastic! I smashed an entire head of garlic cloves, put them in a Pyrex...