Instructions: * Note: Preheat oven to 450 degrees. Cut a 1/4-inch slice across the top of the whole head so that just the tips of flesh from each individual clove are exposed. Remove the very outer layers of skin. Place, cut side down, in a lightly greased baking dish; fill with water about 2 inches deep. Bake in the preheated oven for 50 minutes to 1 hour or until soft; remove from the oven and cool. When cool enough to handle, take the head of garlic in one hand and, holding it as far up around the round root end as possible, squeeze the pulp from the open ends of the cloves; the pulp should come right out, but take care to remove any skin that comes along with it. The roasted pulp is now ready to use in any recipe.

You may roast several heads of garlic at a time and store in the refrigerator for up to 5 days; Place the roasted heads in a small dish and cover with olive oil; cover tightly and refrigerate. Remove the cloves as needed, and use the roasted garlic-flavored oil in dressings and vinaigrettes or for drizzling over vegetables, potatoes, or toasted bread.

In a medium bowl, macerate the currants in the brandy for 30 minutes. Drain well and return to the bowl.

Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remove any bits of skin from the pulp. Add the roasted garlic to the currants, along with the cream cheese and almonds. Using an electric mixer, beat on low speed until all ingredients are thoroughly combined. Season with salt and pepper. Refrigerate for at least 2 hours before serving. Can be refrigerated up to 5 days.

This recipe yields 6 to 8 servings.

Comments: This rich cream cheese spread takes on a sweet tone from the addition of roasted garlic and currants. Spread onto crackers or bread for a simple hors doeuvre, or serve with raw vegetable pieces.

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