1 1/2" thick slices gf french bread baguette, toasted 3 Large garlic bulb Olive oil
Roast Garlic: Oven temperatures and timing are flexible, so garlic can be conveniently roasted along with other foods when oven is on. Garlic’s taste and texture is best with longer, gentler roasting.
Before roasting, cut off top of each bulb – the end that comes to a closed point – so that each clove is exposed. Rub garlic heads liberally with olive oil, sprinkle with salt, and roast in a 350ºF oven for 45 minutes.
If you use terra cotta, the method is a bit different: first soak cover in warm water for 15 minutes. Do not pr-heat oven. Increase roasting time by 10 to 15 minutes. Some cooks cover their garlic for three-quarters of the time and finish cooking it uncovered. This gives a softer, caramelized result, but you can roast garlic uncovered at low temperatures with excellent results and less fuss.
Make Crostini: Place bread on baking sheet. Broil about 6" from heat source, until bread toasts.
Spread roasted garlic on crostini and serve immediately.