This is great for a snack, appetizer, lunch, or just if you want something yummy. I love crusty bread and then when you add toppings it just makes it even better. I used a baguette bread and sliced it about a half an inch for each slice. I had some left over roasted garlic so I used two cloves of garlic and added two tablespoons of softened butter and smashed it all together to make a smear and that was my first layer on the bread. I then put on a slice of roma tomato, fresh mozzarella and thinly sliced basil. To slice my basil I roll each leave up and cut it with a kitchen scissors. Put it under the broiler on low and let it do it's magic which is melting the garlic butter, the cheese and lightly toasting the bread. Eat it warm so the cheese is still soft and creamy.
*Note: To roast the garlic I put the whole floret in tin foil and roast it in a 350 oven for about 20 to 30 minutes. No need to take the peel off. Roasting makes the garlic soft, sweet and creamy. You will know it is done when you prick it with a fork and it's soft. The garlic can then be squeezed out of every clove.