Recipe courtesy of Klaus Hoops, Foldero! II
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28 min
25 min
3 min
4 servings




Preheat oven to 350 degrees F.

Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.

Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.

Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.

Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.

To serve, garnish with sprigs of fresh basil and serve immediately.

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