Goat Cheese, Roasted Garlic,and Tomato Croutes

Ingredients

• 6 inch diagonally bread baguette french toasted cut
• 1  garlic head whole
• 2 ounces goat cheese crumbled
• 3  plum tomatoes cut into 4 wedges

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 42
2. Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Line a baking sheet with foil; coat foil with cooking spray. Arrange tomato wedges in a single layer on foil.
3. Bake garlic and tomatoes at 425 for 40 minutes, turning tomatoes after 20 minutes.
4. Remove tomatoes from oven; bake garlic an additional 5 minutes.
5. Remove garlic from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp and goat cheese with a fork until blended.
6. Spread 2 teaspoons goat cheese mixture over each bread slice. Top each with 1 tomato wedge.