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["Garlic -- In a small pan or pie plate, line with aluminum foil.", "Add the garlic heads or bulbs and drizzle with olive oil, salt and pepper.", "Cover well with foil and roast in at 375 degree oven for about 45 minutes.", "You want the garlic soft and golden brown.", "Just take a peak.", "The size of the garlic bulbs and your oven can vary cooking times.", "Anywhere from 40-60 minutes is about right.", "You want the garlic golden brown and good and soft.", "Infused Oil ,,, The last 15 minutes as the garlic roasts.", "Add 1/4 cup olive oil, butter, thyme, grated shallot and the red pepper to the olive oil.", "Simmer for 10-15 minutes until warm and the flavors of the onion, thyme and red pepper has infused the olive oil.", "Remove the thyme before you add it to the garlic.", "Dip/Spread -- After the garlic is done, add the oil to a small bowl, hopefully one over a small burner to keep it warm, but if not, just make sure the oil and garlic are both still warm.", "Then ""squish"" in the garlic.", "Simply take the head of garlic and squish with your fingers, each clove - the roasted garlic will pop right out.", "Add the garlic to the warm oil and take a fork a lightly mash the garlic, not all the way.", "Then top with fresh grated NOT shredded parmesan.", "Serve -- Serve with a spoon and knife so people can just spread it on their breads and crackers for an amazing appetizer."]
