Carefully cut off the top ¼ of the head of garlic so you can see each of the individual pieces of garlic.
Place your garlic heads on a sheet of aluminum foil.
Drizzle with olive oil and season with a pinch of kosher salt, and a few cranks of fresh ground pepper.
Carefully bring the corners of the foil together on top and crunchy them up so you have a perfect little packet of garlic.
Roast in a 350-degree oven for 50-60 minutes or until tender and golden in color.
Remove from the oven and let cool for 10-15 minutes or until you can easily handle them without burning yourself.
One garlic head at a time, starting from the bottom, squeeze out all the delicious golden garlicky goodness into a small bowl. Try to keep as much of the garlic paper/skin out as possible.
You can keep your cloves whole, or mash them all together into a paste.