Whole Roasted Garlic

• 2 whole roasted garlic bulbs
• 2 tbsp. garlic and rosemary fusion olive oil*

Sundried Tomato Sauce

• 3 cloves garlic, chopped fine
• 2 oz. olive oil
• 1 cup yellow onion, diced medium-fine
• 1 pinch salt
• 1 pinch ground black pepper
• 1/4 tsp. ground thyme
• 1/2 cup sundried tomatoes, soaked in cold water for 1 hour, drained, chopped medium
• 1/4 cup cream sherry
• 3/4 cup light cream
• 1/4 grated romano cheese
• 1/2 crumbled gorgonzola cheese

Crostini

• 12 1/3 inch thick slices of italian bread or french baguette
• 1/2 cup garlic and rosemary fusion olive oil*
• 1/8 cup grated romano cheese

*Fusion Olive Oil: Any combination of herbs and/or spices added to olive oil to uniquely enhance the flavor of the oil.

For the Garlic Bulb: Using a serrated knife, cut about 1/3 of an inch off each root end of the whole garlic bulbs discarding root ends. Place bulbs cut side up in an 8 inch square piece of aluminum foil and coat tops with fusion oil. Lift sides of aluminum up and pinch together to seal then bake at 450 degrees for 1 hour.
For the Sundried Tomato Sauce: In a medium skillet, sauté garlic and olive oil until garlic begins to turn blond in color. Add onions, salt, pepper, and thyme. Cook on medium low heat for 15 minutes or until onions are sweet and translucent. Add sundried tomatoes and sherry. Cook for 1 to 2 minutes or until onions are sherry is completely reduced or evaporated. Add cream, gorgonzola, and romano cheese. Stir for 1 minute then remove from heat. Allow sauce to cool and thicken. Serve warm or at room temperature.
For the Crostini: Lay bread slices flat on cookie sheet. Brush with olive oil and sprinkle evenly with grated romano cheese. Bake at 550 degrees for 8-10 minutes until golden. Serve immediately.

Courtesy - A Touch of Garlic