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- Rub garlic heads with oil; wrap each in heavy foil. Cook over hot coals, turning three or four times, until cloves are very soft when lightly pressed, and outer skins are browned, about 30-45 minutes. Unwrap and arrange on serving plate with a thin sharp knife for removing cloves from head of garlic.
- Squeeze each clove gently to release creamy garlic; serve smeared on slices of French bread.