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1
Preheat barbecue to 300F/150C or medium low heat.
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2
Cut the top off a whole head of garlic, just enough to expose the cloves.
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3
Pierce the garlic top with a fork multiple times.
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4
Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.
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5
Place garlic on the warming rack of the barbeque and close lid.
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6
Roast until tender and fragrant, (approximately 30 minutes).
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7
Remove and let cool.
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8
In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil.
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9
Puree until smooth.
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10
Spread mixture evenly on both sides of the sliced baguette.
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11
Sprinkle cheese evenly over bread and set aside.
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12
In a medium bowl combine the red and yellow tomatoes, red onion and basil.
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13
Drizzle with olive oil and balsamic vinegar.
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14
Season with salt and pepper.
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15
Mix well.
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16
Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
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17
Preheat barbeque to 300F/150C or medium low heat.
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18
Place the coated baguette on the warming rack of the barbecue and cook until warm and crispy.
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19
Once the bread is toasted and cheese is melted remove from the grill.
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20
Top bread with the fresh tomato topping.
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21
Use a serrated knife to slice bread into desired pieces.
