Roasted Garlic and Tomato Cheese Bread

For the roasted garlic:

Preheat the oven to 375 F. Set the bulb of garlic on a large piece of foil. Then drizzle olive oil on top of the garlic. Lift up the edges of the foil and squeeze them together to form a “tent” around the garlic. Bake in the oven for about 25 minutes. Remove from oven and let it cool. Separate all of the cloves. Using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin. Set aside for a moment.

For the cheese bread:

Preheat the oven to 350 F. In a medium size casserole or baking dish, lay out the pieces of French bread side-by-side. Then drizzle the olive oil on top of each piece of bread and spread the roasted garlic on the bread with a knife. It’s best if the garlic is a little bit chunky when spreading it. Lay the slices of tomato on top of the garlic. Add the salt and pepper. Next, add dollops of the ricotta cheese on top of each tomato and top with dried oregano. Add the shredded cheese and bake in the preheated oven until the cheese melts (about 25 minutes). Serve piping hot.