by Monica Reinagel 

 Roasting garlic reduces the sharp pungency of raw garlic and brings out a sweet, mellow flavor.  You can roast heads of garlic whole in the oven--but it takes about 60 minutes.  If you're in a hurry (or you only need a couple of cloves), separate the garlic into individual cloves.  Place the unpeeled cloves in a dry skillet over a low to medium flame. Keep a close eye and shake the pan frequently, turning the cloves to brown them on both sides. Toast the garlic until nicely browned and soft (about ten minutes).  Cool briefly and then squeeze the roasted garlic out of the skin. Roasted garlic makes a great addition to dips, spreads, sauces, and salad dressings.