Heat the oven to 350 degrees F. Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. Rub
the heads with a little of the olive oil and put in a very small baking dish or crock the size of the four heads. Drizzle with remaining oil,
sprinkle with salt and pepper and cover loosely. Reduce heat to 275 degrees F and bake for 20 minutes, then remove cover and bake for another 1 hour and 15 minutes. Split and heat the French bread in the last 10 minutes of the baking garlic.

To serve, spread French bread with soft cream cheese and squeeze clove by clove onto the bread and spread it. Slice each half into six pieces and serve warm with meal.

Contributor's notes: Butter may be substituted for cream cheese. Each clove is squeezed out of its skin onto the bread. It can be served by itself with the bread or with butter, cream cheese or soft cheese.