This is yummy with soup, I served it with my Cream of Mushroom Soup with Truffle Oil
For the roasted garlic:
4 heads garlic
¼ cup olive oil
Salt & pepper to taste
For the Crostini:
12 slices of baguette or country-style Italian bread, sliced
¼ cup extra-virgin olive oil
Shredded Parmesan Reggiano Cheese
COOKING MUSIC SELECTION: Alison Krauss-Down to the River to Pray
Preheat oven to 300 degrees. Cut the tipped part of the heads of garlic off and place them into a small baking dish, cover the garlic with olive oil and bake for 30 minutes. They will be soft a mellow. Let them cool. Squeeze out the soft roasted garlic and add olive oil to make a spread. Sprinkle them with cheese.
Spread onto bread slices and place on a cookie sheet. Turn up the oven to 400 degrees and bake for 10 minutes until golden brown and serve.