I. WHOLE OVEN-ROASTED HEADS

To eat this as a first course, squeeze the pulp from each clove, spread on slices of buttered toasted French bread, and sprinkle with salt. Or use in Roasted Garlic and Parmesan Spread.

Preheat the oven to 400°F. To expose the cloves, cut the top third from:

Drizzle over the cut portions of the heads:

Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.

II. QUICK PAN-ROASTED GARLIC CLOVES

This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.

Place in a heavy skillet over medium heat:

Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.