Aired February 6, 2008
- 3 tablespoons extra-virgin olive oil (EVOO), divided
- 1 head garlic, divided
- 2 pints grape tomatoes
- Salt and freshly ground black pepper
- 1 loaf crusty French bread, split in half lengthwise
- 2 cups shredded Gruyere cheese
- 2 cups Parmigiano-Reggiano cheese, grated
- 1/4 cup (about a handful) Italian parsley, chopped
Preheat oven to 400F.
Cut the tip off the head of garlic. Place it in the middle of a piece of foil, drizzle with EVOO and season with salt and freshly ground black pepper. Fold foil up around it then transfer to the oven and roast 40-45 minutes, until the cloves are tender.
After the garlic has been roasting for 20 minutes, place tomatoes onto a baking sheet and toss them in the remaining 2 tablespoons EVOO. Season them with salt and freshly ground black pepper and roast them until theyve softened and burst open, about 10-15 minutes.
Transfer the roasted tomatoes to a medium-size mixing bowl and let cool slightly. When the garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
Once the tomatoes come out of the oven, place the French bread halves onto a baking sheet and toast them in the oven until golden brown, about 5 minutes.
Spread the tomato-roasted garlic mixture over both halves and sprinkle the cheeses evenly over both of them. Place the bread back into the oven to melt the cheese, 3-4 minutes.
Serve immediately, garnished with chopped parsley.