|Source||Adapted from Martha Stewart Living|
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
An easy appetizer to pop in the oven while a turkey or chicken is roasting.
Preheat oven to 425 degrees. Cut each bulb in half at the equator, leaving two equal, round halves with the centers of each clove exposed. Place bulbs cut-side down in a baking dish; add thyme and peppercorns, and drizzle with oil. Cover with foil. Roast bulbs until soft and golden, about 1 hour and 15 minutes.
To serve have guests scoop out soft, roasted garlic with a small butter knife and spread on sliced baguette. The garlicky-herbed oil can be saved in an airtight container for up to two weeks for another use.