Louisiana Roasted Garlic Puree

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or puréed for smoother texture. To purée, put into food processor with salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally. Use as a spread for buttered, toasted French bread or as a condiment. Serve hot or cold. Makes about 3/4 cup.