4 whole garlic bulbs

2 tsp. olive oil

1/4 tsp. salt (sea salt) preferred

1 tsp. fresh cracked black pepper

1 whole French baguette sliced

Some dried rosemary or thyme — crumbled
1/4 cup chicken stock or

1/4 cup water and 1 cube chicken bouillon or white wine

Prepare garlic by removing some of the silk outer leaves from the heads and cut off 1/4″ tips off the heads to expose clove. Place heads in a garlic baker or in a small baking dish, place them snug together. Drizzle each head with 1/2 tsp. of oil and sprinkle with the salt. Pour the stock/wine around the garlic. Cover and bake at 350 oven for 30-45 minutes. Remove cover, baste with more oil and bake uncovered for an additional 30-45 min., until garlic is tender and husks are golden brown. Sprinkle with fresh ground black pepper. Serve by squeezing the warm cloves out of their skins or with a small pointy knife, whip the gloves from their skins, and spread onto crackers or slices of French bread (baquette). Serve on a board or plate, garnished with sprigs of chives, cilantro or Italian parsley and slices of Norwegian or Greek Goat cheese. Roasted bell peppers (red, green and yellow), olives make a good addition to the plate.