* Cut the top of the bulb off the garlic, brush with olive oil, salt and pepper, wrap in foil, toss in an oven at 450 for 45 minutes.
* Squeeze the garlic out once it is done roasting.
* Dice the tomatoes and toss with a bit of olive oil. Split the French loaf along its long axis, then spread the diced tomatoes over the bread. Spread the garlic out over top, sprinkle with parmesan cheese, and bake at 350 until bread is crisp. |
