Spread this fragrant soft garlic on bread, combine it with nonfat sour cream for an appetizer dip, or add it to Portobello Sandwiches (page 134)

• Preheat oven to 375°F. Cut the garlic heads in half, parallel to the root end. Place, cut-side up, on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.

• Bake for 55 to 65 minutes until garlic is light golden brown and soft. Cool for 10 minutes, then squeeze cloves out of the papery skins; spread on bread or crackers. Cover and store in refrigerator for 3 days, or freeze for up to 3 months.