This oil, made ahead, can be stored for up to 6 months (in the refrigerator if using cheese). Great for dipping breads.
1 Head of Garlic
¾ cup Olive Oil
1 tsp Salt
1 tsp Pepper
1 Tbsp Parmesan Cheese
Preheat the oven to 425
Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed.
Place garlic on a square of aluminum foil, with the exposed cloves facing up.
Drizzle a teaspoon of oil over the cloves. Close the foil to seal.
Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
Remove garlic from oven and let cool.
Squeeze out the cloves into a small serving dish. Pour oil on top and mix. Add salt, pepper, and parmesan cheese.