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Cut the top 1/4 inch off each whole head of garlic. Place each head on a piece of foil. Drizzle with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose completely.
One roasted garlic head yields about 2 tbsp mashed garlic pulp.
Roasted garlic puree may be frozen for up to one month.
Serve as an appetizer by squeezing cloves and spreading softened garlic onto toasted French bread slices.
Use in recipes calling for roasted garlic, such as roasted garlic mashed potatoes.
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