Olive oil with garlic & crushed red peppers
10 heads of garlic
1 tsp salt
1 tbs crushed red peppers
olive oil (enough to cover garlic)
Oven: 350 degrees
Peel garlic. Use the flat end of knife and crush garlic & remove the skin. I used a bench scraper since it has more of a surface. Place in an over safe pan. Glass or ceramic would be best. Put enough olive oil to cover garlic, add salt. Bake for 55-55 min until the garlic cloves start to brown slightly. Add pepper flakes & put back in the over for 15 min. Take out and mash garlic cloves with potato masher. You can wait until it cools off a bit more before mashing. Let cool & refrigerate.
Will last several months if garlic cloves remain covered by oil.
To complete the experience I also made a rosemary bread for dipping. Of course you can just buy bread but that's not what we are here for.