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ROASTED GARLIC:
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Preheat the oven to 350u00b0F.
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Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
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Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
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Bake until the cloves are soft and golden, about 1 hour.
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Remove from the oven and let sit until cool enough to handle.
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Squeeze each head of garlic expel the cloves into a bowl.
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Mash into a paste.
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Set aside until needed.
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*Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
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PREPARE DIP:
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Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
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Place in a plastic or paper bag, and cool for about 15 minutes.
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Peel the peppers, remove the seeds and stems, and discard.
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Coarsley chop the peppers.
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Transfer the peppers and garlic to a food processor and process until smooth.
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Add the cheese and process until smooth.
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With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
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Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
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Adjust the seasoning, to taste.
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Transfer to a decorative bowl and refrigerate for 1 hour.
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Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
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Serve cool or at room temp, with assorted crudites for dipping.
