Roast a whole head of the Music garlic. Cut the top off, sit it in a bit of oil, wrap it in foil and put it in the oven at 400 for about 40 minutes. The cloves go soft enough to squeeze out with your thumb. Spread it on toast or crackers, or stir it through the buckwheat rotini with some of the oil it roasted in.
Roast three bulbs at once and keep the extras in the fridge for the week.