Touch Of Garlic's Roasted Garlic, Crostini, Sundried Tomato Sauce

Ingredients

Whole Roasted Garlic:
2 whole roasted garlic bulbs
2 tablespoons garlic and rosemary fusion olive oil -- see * Note
dried Tomato Sauce:
3 cloves -- chopped fine
2 ounces olive oil
1 cup medium-fine diced yellow onion
1 salt
1 freshly-ground black pepper
1/4 teaspoon ground thyme
1/2 cup sundried tomatoes -- soaked in cold
for 1 hour, drained, chopped medium
1/4 cup cream sherry
3/4 cup light cream
1/4 cup grated romano cheese
1/2 cup crumbled gorgonzola cheese
Crostini:
12 slices Italian bread or French baguette, 1/3"
thick
1/2 cup garlic and rosemary fusion olive oil
1/8 cup grated romano cheese

Instructions

* Note: Fusion Olive Oil: Any combination of herbs and/or spices added
to olive oil to uniquely enhance the flavor of the oil.

For the Garlic Bulbs: Using a serrated knife, cut about 1/3 of an inch
off each root end of the whole garlic bulbs discarding root ends. Place
bulbs cut-side up in an 8-inch square piece of aluminum foil and coat tops
with fusion oil. Lift sides of aluminum up and pinch together to seal
then bake at 450 degrees for 1 hour.

For the Sundried Tomato Sauce: In a medium skillet, sautee garlic and
olive oil until garlic begins to turn blond in color. Add onions, salt,
pepper, and thyme. Cook on medium-low heat for 15 minutes or until onions
are sweet and translucent.

Add sundried tomatoes and sherry. Cook for 1 to 2 minutes or until sherry
is completely reduced or evaporated. Add cream, gorgonzola, and romano
cheese. Stir for 1 minute then remove from heat. Allow sauce to cool and
thicken. Serve warm or at room temperature.

For the Crostini: Lay bread slices flat on cookie sheet. Brush with
olive oil and sprinkle evenly with grated romano cheese. Bake at 550
degrees for 8 to 10 minutes until golden. Serve immediately.