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Ingredients
- 6 x cloves garlic
- Â Â Extra-virgin extra virgin olive oil
- 2 x (8-oz) pkgs. cream cheese
- 1 c. freshly grated Romano cheese (4 ounces, divided)
- 1 c. minced fresh tomatoes
- 1 bn fresh cilantro, leaves minced
Directions
- Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil.
- Drizzle with oil. Wrap up garlic and roast in oven for about 30 min, or possibly till soft. Remove garlic from the oven, remove peel and puree in a food processor till smooth. Place in refrigerator to rest and cold. When cooled, combine with cream cheese. Spread cream cheese mix on toast and sprinkle lightly with the Romano cheese. Return to oven to hot the cheese. Remove from oven and top with tomatoes. Sprinkle with remaining Romano. Scatter cilantro on top of bruschetta and serve.
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