Crites Family Stuff

Ingredients for 6 servings

• 1 head garlic, divided
• 3 tbsp extra virgin olive oil, divided
• Salt and freshly ground pepper
• 1 loaf crusty French bread, split in half, lengthwise
• 2 cups shredded Gruyere cheese
• 1 cup Parmigiano Reggiano cheese, grated
• .25 cup Italian parsley chopped

Steps

1. Preheat oven to 400F.
2. Cut tip off the head of garlic. Place in foil and drizzle 1 tbsp olive oil and season with salt and pepper. Wrap the foil around it and put it in the oven for 40-45 minutes, until cloves are tender.
3. After garlic has been roasting for 20 minutes, place the tomatoes onto a baking sheet and toss them with the remaining 2 tbsp olive oil. Season with salt and pepper and roast until they've softened and burst open, about 10-15 minutes. Transfer the roasted tomatoes to a medium size mixing bowl and let them cool slightly. When garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
4. With tomatoes out of the oven, place the bread halves on a baking sheet and bake for about 5 minutes.
5. Spread the tomato/garlic mixture over the bread halves and sprinkle cheese evenly over both pieces. Place the bread back into the oven to melt the cheese, 3-4 minutes. Serve immediately. Garnish with chopped parsley.

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