Preheat the oven to 400°F (200°C). Trim the tops of each garlic head by about 1/4–1/2 inch to expose the cloves' tips, leaving the root end intact so the head stays together.

Season and wrap

Place the trimmed garlic heads on a sheet of aluminum foil. Drizzle 1 tablespoon of extra-virgin olive oil over each head, rubbing it into the exposed cloves. Sprinkle evenly with kosher salt and freshly ground black pepper. Wrap each head loosely but securely in the foil, or group 2–3 heads per foil packet if preferred.

Roast

Place the foil-wrapped garlic on a baking sheet. Roast in the preheated oven for 35–45 minutes, until the cloves are golden, soft, and easily mashed with a fork. Larger heads may need up to 50 minutes; check at 35 minutes for tenderness.

Cool and extract

Remove the garlic from the oven and let it cool 10–15 minutes until you can handle it safely. Unwrap the foil and squeeze each head from the base to push the softened, caramelized cloves out into a small bowl. If any charred skin falls in, pick it out.

Season spread

Mash the roasted cloves with a fork to a spreadable consistency. Stir in the remaining olive oil (about 1–2 tablespoons if desired) to loosen the spread and adjust seasoning with a pinch more salt and pepper to taste. Keep warm or cover until ready to serve.

Toast Points

Slice

Slice the baguette diagonally into 1/4- to 1/2-inch slices. For toast points, cut each slice in half on the diagonal to create triangles.

Butter and oil

Brush one side of each triangle lightly with the reserved olive oil and spread a thin layer of softened butter on the other side. Sprinkle the buttered side with a light pinch of sea salt.

Toast

Arrange the slices on a baking sheet, buttered side up. Toast in a 400°F (200°C) oven for 6–10 minutes, or until edges are golden and crisp. Alternatively, grill or broil for 1–2 minutes per side, watching carefully to avoid burning.

Finish

Remove from the oven and let cool slightly so they remain crisp but not too hot for spreading.

Accompaniments & Assembly

Prepare olives

Place the pitted kalamata olives in a small bowl. If desired, chop them coarsely or leave whole. Toss with the chopped parsley and a light drizzle (about 1/2 tsp) of olive oil to gloss.

Plate and serve

Arrange the toast points on a serving platter. Spoon several roasted garlic heads or generous dollops of the mashed roasted garlic into a small serving dish. Place the bowl of kalamata olives alongside and garnish the garlic with a sprinkle of chopped parsley and an optional squeeze of lemon just before serving. Serve immediately so guests can spread the warm garlic on toast points and pair with olives.