Recipe

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• 1 large baguette , sliced lengthwise
• 1 head garlic
• 2 sprigs fresh thyme
• 1 tsp olive oil
• 1 (300 ml) can sun-dried tomatoes
• 1 1/2 cups grated asiago cheese
• 1/4 cup olive oil
• 4 tomatoes, chopped medium dice
• 4 yellow tomatoes, chopped medium dice
• 1 red onion, finely diced
• 1/2 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt
• pepper

• 1 Preheat barbecue to 300°F/150°C or medium low heat.
• 2 Cut the top off a whole head of garlic, just enough to expose the cloves.
• 3 Pierce the garlic top with a fork multiple times.
• 4 Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.
• 5 Place garlic on the warming rack of the barbeque and close lid.
• 6 Roast until tender and fragrant, (approximately 30 minutes).
• 7 Remove and let cool.
• 8 In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. Puree until smooth.
• 9 Spread mixture evenly on both sides of the sliced baguette.
• 10 Sprinkle cheese evenly over bread and set aside.
• 11 In a medium bowl combine the red and yellow tomatoes, red onion and basil.
• 12 Drizzle with olive oil and balsamic vinegar.
• 13 Season with salt and pepper. Mix well.
• 14 Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
• 15 Preheat barbeque to 300°F/150°C or medium low heat.
• 16 Place the coated baguette on the warming rack of the barbecue and cook until warm and crispy.
• 17 Once the bread is toasted and cheese is melted remove from the grill.
• 18 Top bread with the fresh tomato topping.
• 19 Use a serrated knife to slice bread into desired pieces.