Roasted Whole Garlic Heads

(from Joy of Cooking)

To eat this as a first course, squeeze the pulp from each clove and spread on slices of buttered, toasted French bread. Serve with assorted olives and fresh goat cheese, if desired.

Preheat the oven to 325°F.

To expose the cloves, cut the top third from:

• 4 large heads garlic

Place in an 8 x 8-inch baking dish and add:

• Enough chicken stock or water to come one-third up the sides of the heads

Drizzle over the heads:

• 2 tablespoons olive oil or chicken stock

Place on top of each head:

• 2 spig fresh thyme (optional)

Cover with aluminum foil and bake until the garlic is soft and tender, about 1 hour. Serve hot or at room termperature.