Roasted Garlic with Baked Toma
This recipe makes a decadent but easy snack. Adjust the recipe, using more or less cheese, to fit your crowd size. Garlic can be roasted ahead, then just pop Toma in the oven and get ready for your new favorite appetizer.
1 head of garlic, loose outer layers removed
1 teaspoon olive oil
4 ounces shredded Point Reyes Toma
Preheat oven to 400°.
Carefully cut ¼ - ½ inch from the top of garlic head, leaving the garlic cloves intact. Set garlic in a small square of foil. Drizzle with olive oil. Wrap the foil square around the garlic and seal to fully enclose.
Place in oven (directly on rack is fine or place in a ramekin or on sheet pan). Bake for 30-40 minutes, or until cloves feel soft when pressed.
Carefully open foil and allow garlic to cool enough to handle.
Place shredded Toma in small cast iron pan or greased ramekin, filling almost to the top. Put on a sheet pan and into the oven for 6-8 minutes, until melted and bubbly. Remove from oven.
Spread roasted garlic onto baguette slices, top with melted Toma and serve.