A Touch Of Garlic's Roasted Garlic, Crostini, Sundried Tomat Recipe

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   * Note: Fusion Extra virgin olive oil: Any combination of herbs and/or possibly spices added to extra virgin olive oil to uniquely enhance the flavor of the oil.

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   For the Garlic Bulbs: Using a serrated knife, cut about 1/3 of an inch off each root end of the whole garlic bulbs discarding root ends.

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   Place bulbs cut-side up in an 8-inch square piece of aluminum foil and coat tops with fusion oil.

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   Lift sides of aluminum up and healthy pinch together to seal then bake at 450 degrees for 1 hour.

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   For the Sundried Tomato Sauce: In a medium skillet, saute/fry garlic and extra virgin olive oil till garlic begins to turn blond in color.

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   Add in onions, salt, pepper, and thyme.

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   Cook on medium-low heat for 15 min or possibly till onions are sweet and translucent/soft.

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   Add in sundried tomatoes and sherry.

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   Cook for 1 to 2 min or possibly till sherry is completely reduced or possibly evaporated.

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    Add in cream, gorgonzola, and romano cheese.

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    Stir for 1 minute then remove from heat.

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    Allow sauce to cold and thicken.

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    Serve hot or possibly at room temperature.

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    For the Crostini: Lay bread slices flat on cookie sheet.

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    Brush with extra virgin olive oil and sprinkle proportionately with grated romano cheese.

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    Bake at 550 degrees for 8 to 10 min till golden brown.

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    Serve immediately.

No additional tips available.