Roasting garlic is a simple process. Garlic bulbs are a cluster of little cloves in skin. When the whole bulb is roasted the garlic in each clove becomes soft and the flavour mellows. The uses for roasted garlic are many. If I know I'm going to use it in an Italian dish such as a pasta or pizza sauce or to rub onto foccasia bread before baking, I like to add a sprig of rosemary during roasting. If I'm going to use the roasted garlic to add to salad dressings, guacamole , salsa or humus I leave out the herbs. Once roasted, don't discard the olive oil the garlic has been roasted in as it's full of flavour and can be added to your dishes along with the garlic.
Serving suggestion: for a quick appetizer spread roasted garlic onto a slightly butter toasted baguette and top with your favourite cheese. (try adding a few garden fresh tomatoes before you add the cheese) Place under the broiler for a minute or two.....but watch it so it does not burn.! Serve immediately.