Preheat the oven to 200℃/180℃ fan (390℉/355℉).
Slice of the top of the garlic bulbs, around ½cm from the top. Peel and halve the shallots lengthways.
Place the garlic and shallots on a large piece of aluminium foil.
Drizzle generously in olive oil and toss the shallots to coat. Ensure the top of the garlic bulb(s) are covered in oil.
Wrap up in the foil and roast for 55-65 minutes. Check near the end to ensure there is no burning.
Once cooked set aside until cool enough to handle.
Meanwhile, combine the cream cheese, Cheddar, mozzarella and mayonnaise in a large bowl. Set aside a handful of grated Cheddar and mozzarella for topping.
Once cooled, squeeze the garlic flesh out of the bulbs. Place on a chopping board with the shallots.
Pulverise into a rough paste using a large knife. Add to the cream cheese mixture. Add in any leftover olive oil, it will be full of flavour. Stir to combine.
Place the mixture into a small, ovenproof dish.
Top with the grated vegetarian Italian hard cheese and the Cheddar and mozzarella you set aside earlier.
Bake for 20 minutes until golden brown. If it hasn't turned golden brown switch the oven to grill until it's golden and bubbling on top.
(Optional) Garnish with the honey, chilli flakes and/or chives.
Leave to cool slightly for 5 minutes before serving with bread, vegetables or crisps!
