I roast garlic in aluminum foil -- works very nicely and there is no cleanup required. You can use your clay roaster to store the fresh garlic, as well.

I slice about 1/4" off the top (and keep the little tidbits for use later), douse each head with about 1-2 tblsp of olive oil, and sprinkle salt and pepper on each --I roast about 6 heads at a time. Use enough foil so that you can wrap the garlic heads with it. Bake at 400 for at least 20 minutes. It's done when the garlic has pulled away from the skin.

After the garlic has cooled, it will slip right out of skin. Store in a tightly sealed jar with the oil, if you don't mind the extra fat.

Put about a teaspoon full of the garlic on crusty Italian bread and dip in an olive oil, balsamic vinegar, Parmesan cheese mixture...IT'S SO GOOD YOU'LL BE SAYING "MMMMMMMMMMMMM" WHILE YOU EAT IT! Hope it works well for you. Good luck.

Sorry this is so long. :) It's my favorite side dish with pasta or just bread and a great salad.