I got this idea from Angeli Caffe in Los Angeles. That restaurant is owned by the wonderful Evan Kleiman, who hosts a Saturday morning radio show about food, "Good Food" that is so wonderful I suggest you tune in online and give it a listen.
Anyway, back to the restaurant. One of the appetizers we ordered was roasted garlic, and it didn't come out in the usual form of a head of garlic that you have to messily squish the cloves out of.
It was individual cloves in a little dish of oil, so they were easy to fish out and smoosh on the bread.
Yesterday I was thinking about making some roasted garlic and flashed back to Angeli Caffe.
I thought, "Wow! I could roast the individual cloves in a whole lot of oil!" Then I thought "Hey, it's 87 degrees, why don't I do it on the stovetop?"
I heated up some vegetable oil and threw in a bunch of garlic cloves. Slowly simmered them for 40 minutes or so. Voila. Wonderful soft, easy to handle cloves of oily, "roasted" garlic.