Garlic & Olive Bruschetta

• 1 large head of garlic (the whole head, not just a clove)
• 2 teaspoons olive oil, divided
• 8 ounces crusty bread, loaf (they suggest batard bread but I think a baguette would work if you sliced it into 1 1/2-inch slices)
• 2 tablespoons black olives, chopped
• 1 teaspoon fresh rosemary, chopped

1. Preheat oven to 400.
2. Peel away outer layers of garlic head, leaving individual cloves intact.
3. Cut off 1/4 to 1/2 inch from the top of each section, exposing the cloves.
4. Place the garlic head in a small baking dish or ramekin.
5. Drizzle with 1 tsp olive oil, rubbing with fingers to coat well.
6. Cover with aluminum foil and bake for 30-35 minutes or until cloves are tender.
7. Allow to coll until comfortable to handle.
8. Squeeze out the roasted garlic cloves from their skins and mash with a fork.
9. Add 1 tsp oil and stir to make a paste.
10. Preheat broiler.
11. Slice bread diagonally into 8 slices and place on a baking sheet.
12. Broil about 2 minutes on each side, just until lightly toasted.
13. Spread garlic paste on each slice of bread.
14. Top with chopped olives and rosemary.
15. Serve immediately.
16. If you want cheese, I would suggest sprinkling some blue or feta cheese on the bread after the garlic paste.
17. Sprinkle the olives and rosemary over the top and then place under broiler just until the cheese melts.
18. 30 seconds to 1 minute).

head of garlic, olive oil, crusty bread, black olives, fresh rosemary

Taken from www.food.com/recipe/garlic-olive-bruschetta-471435 (may not work)