Peel away dry outer layers of skin from head of garlic, leaving skin and cloves intact. Cut off pointed top portion, exposing individual cloves. Place garlic, cut side up, in a muffin cup. Drizzle with olive oil.

Cover with foil and bake at 425 degrees F 25 to 30 minutes until cloves feel soft when pressed. When cool enough to handle squeeze out garlic paste from each clove. Spread on crusty bread, toasted baguette slices, or crackers.