Could one person eat a whole bulb of garlic? Absolutely, if it's gently cooked until it's nutty brown, creamy in texture, and mellow in flavor. To eat roasted garlic, simply squeeze a clove and spread the pulp onto bread. If you thin it with a little chicken broth, you will have a tasty pasta sauce; thinned with a bit of vinegar, water, and oil, it makes a sublime creamy-garlic salad dressing. Toss in some chopped basil and pine nuts to make a light pesto.

4 garlic bulbs
1/2 c chicken broth
2 tsp olive oil
2-3 sprigs thyme
1-2 sprigs rosemary
Freshly ground pepper, to taste

1. Preheat oven to 400. Cut about 1/4-inch from the top of the garlic, exposing the tips of the cloves. Combine the garlic, broth, oil, thyme, rosemary, and pepper in a shallow baking dish, tossing to coat the garlic. Cover with foil and bake until golden brown and very soft, 1-1/14 hrs; check the amount of liquid in the baking dish occasionally and add a little more broth if necessary. Remove the foil and bake 10 min longer.

2. Cool the garlic to room temp, then serve, drizzled with the pan juices.

5.5 pts/bulb