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1
Preheat the oven to 350 degrees F.
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2
Lay the whole bulb of garlic on a piece of foil that is about 4 times the size of the garlic.
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3
Drizzle about 1 tablespoon of olive oil over the garlic bulb.
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4
Make a tent out of the foil; tightly wrap the top edges of the foil together and set it on a small baking sheet.
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5
In a preheated oven, bake the garlic for about 20 minutes.
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6
While the garlic is in the oven, slice the bell peppers and onion.
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7
Heat 2 tablespoons of olive oil in a skillet on medium heat.
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8
Add the bell peppers and onion.
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9
Stir the bell peppers and onion so they cook evenly.
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10
Add the black pepper.
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11
Continue stirring.
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12
Cook the bell pepper and onions until the onions are translucent (about 15 minutes).
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13
Slice the jalapeno and remove the seeds.
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14
Peel the outer layers of the leaves on the Brussels sprouts.
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15
Drizzle about 1 1/2 teaspoons of olive oil over the Brussels sprout leaves.
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16
Cut the basil into strips and put them in a small bowl.
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17
Strip the leaves off of the thyme and add them to bowl with the basil.
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18
Add 1 1/2 teaspoon of olive oil to the bowl.
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19
Once the garlic is out of the oven and cooled, squeeze each clove into the bowl with the thyme and basil.
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20
With the back of a spoon, smash the garlic up a bit and mix into the herbs.
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21
Salt to taste.
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22
Slice the mozzarella into about 10 pieces, and grate the Romano cheese.
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23
Cut the French bread in half lengthwise and set it on a baking sheet.
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24
If the top side is used you may need to cut off the rounded edge on the top of the bread so it will lay flat.
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25
Spread the herb and garlic mixture over the top of the bread.
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26
Drizzle about 1 tablespoon of olive oil over the herb and garlic mixture so it seeps into the bread.
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27
Lay the mozzarella evenly over the herb and garlic mixture.
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28
Add the cooked bell peppers and onions.
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29
Then add the slices of jalapeno and the Brussels sprout leaves.
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30
Top with the grated Romano cheese.
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31
Bake in a preheated oven until the Romano cheese melts (about 15 minutes).
