Cut the tops from the heads of garlic with a sharp knife, exposing the very tops of the cloves. Place each head on a square of aluminum foil large enough to encase the garlic. Drizzle half of the olive oil over the exposed tops of the cloves. Sprinkle the tops with salt. Wrap each head tightly in foil, and place them on a baking sheet.
Bake for about 45 minutes until the garlic is very soft. Let cool in the foil. When cool enough to handle, unwrap and squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out.
See above for info on how long to keep and how to use!
How to Use Roasted Garlic:
Almost any way you would use regular garlic, you can use roasted garlic, for a softer, more roasty-smoky garlic flavor. You can assume that you should use about a 2 to 1 ratio to minced garlic.Use it in sauces, casseroles, sautés, chilis. You can blend it into dips, and you can even just spread it on a piece of toasted baguette drizzled with olive oil and just eat it. You could also use that as the base to make all sorts of crostini and bruschetta.