For what it is worth I loved Roasted Garlic long before it became en-vogue.  The Italians actually use this as a toast topping (called a crostini) I have to admit that I love it on a thin slice of a hard chewy bread with a drizzle of Balsamic vinegar.  The recipe is really easy and the payout is huge.  Try it sometime.

25mm f/5 1/800s

2 heads of garlic cut so the ends are exposed (for a large batch buy the pre-peel containers and put in a oven safe bowl)
1 tsp kosher salt
3 grinds of fresh pepper
3 tbls olive oil

Put in container (for heads I just use Aluminum foil to wrap it all up) and bake at 350 until brown about 45 minutes. Roasting gives the garlic a softer “sweeter” flavor it is exellent in soups and with chicken.