Serves
Serves 6–8
Ingredients
- 4 heads garlic
- ¼ cup olive oil
- 1 cup loosely packed fresh parsley, roughly chopped
- 1 cup loosely packed fresh basil, roughly chopped
- Salt and freshly ground pepper
- 4 Tbsp olive oil plus more for drizzling
- 1 cup mozzarella cheese
- ¼ cup freshly grated parmigiano reggiano
- 4 tomatoes, thinly sliced
- 1 loaf Italian bread, sliced horizontally
Procedure
Preheat oven to 350°F. Slice the top (about ½") from each head of garlic, revealing the cloves inside. Create a small pouch out of aluminum foil and place garlic inside. Drizzle with ¼ cup olive oil and a generous sprinkling of salt and pepper. Close pouch tightly to seal. Place on a baking sheet and roast for 50 minutes. Let pouch rest until heads are cool enough to handle.
Squeeze roasted garlic heads to release the cloves, discarding skins. Place cloves into KitchenAid® grinder attachment. Add herbs and process through the medium plate on low speed. Transfer garlic herb paste to a medium sized bowl. Stir in mozzarella and parmigiano reggiano.
Set oven to broil. Brush cut sides of bread with 4 Tbsp olive oil. Toast bread, cut side up, on a sheet pan until golden brown, 4–6 minutes. Spread garlic and cheese mixture onto toasted bread. Return to broiler for 5 minutes, until cheese is melty and garlic is fragrant. Top toast with tomatoes in a shingle pattern. Drizzle with olive oil and a few cracks of salt and pepper. Slice and serve warm.
