How to make it:
Preheat the oven to 400° F.

Start by chopping off the pointy top of a head of garlic, exposing the cloves.

Place cut side up in a small baking dish or just in a sheet of foil.

Douse the tops with olive oil and sprinkle on salt.

Seal the foil around the garlic and bake for 40 minutes. If your heads are smaller, bake for 30 minutes and test the softness of a clove with a spoon. It will be easily dentable. 

Let cool before extracting the cloves. Squeeze the head until all of the garlic cloves ooze out. Discard the peels/skin.

Place the creamy garlic back into the baking dish to utilize all that garlic-infused oil in the pan. Otherwise, place in a small serving bowl with the oil drippings.

Squish with a fork and enjoy warm on toasted bread, use in mashed potatoes, dip your steak into, toss Brussel sprouts with it and so much more.

If there is any leftover, place in an airtight container in the refrigerator for up to a week.