“Even the cook should be rubbed with it.” - Balzac on the subject of garlic.
Of course you should probably consult with your SO before actually putting that into practise.
Yup, on bread, preferable good crusty Frrench ot Italian toasted in the oven…or look up bruschetta for any number of variations on that theme.
Another vote for garlic mash here.
Also, softened roasted garlic cloves are an easy (well, slightly easier than peeling and crushing raw garlic) way to make quick garlic bread - you just slice up a baguette, spread the slices with butter and some of the garlic, wrap in foil and bake for ten minutes.
cries I’m single, my boyfriend comes over a couple times a week so I don’t always make a big fuss cooking for myself. Even if I put it in every meal I still don’t see myself using 15 heads of roasted garlic in a week. I really don’t think it will taste good on my cheerios or oatmeal. I guess I will just try roasting less than 15 heads, if that makes me a pansy then so be it.