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Original recipe yields 4 servings
  • FOR SPREAD (use 1 head roasted garlic)


  • Serving Size: 1 (631.4 g)
  • Calories 712.9
  • Total Fat - 33.4 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 23.7 mg
  • Sodium - 794.5 mg
  • Total Carbohydrate - 81.5 g
  • Dietary Fiber - 10.5 g
  • Sugars - 22.9 g
  • Protein - 27.8 g
  • Calcium - 738.4 mg
  • Iron - 6.7 mg
  • Vitamin C - 74.9 mg
  • Thiamin - 0.8 mg

Step 1

Preheat barbecue to 300°F/150°C or medium low heat.

Step 2

Cut the top off a whole head of garlic, just enough to expose the cloves.

Step 3

Pierce the garlic top with a fork multiple times.

Step 4

Place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.

Step 5

Place garlic on the warming rack of the barbecue and close lid.

Step 6

Roast until tender and fragrant, (approximately 30 minutes).

Step 7

Remove and let cool.

Step 8

In a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. Puree until smooth.

Step 9

Spread mixture evenly on both sides of the sliced baguette.

Step 10

Sprinkle cheese evenly over bread and set aside.

Step 11

In a medium bowl combine the red and yellow tomatoes, red onion and basil.

Step 12

Drizzle with olive oil and balsamic vinegar

Step 13

Season with salt and pepper. Mix well.

Step 14

Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.

Step 15

Preheat barbecue to 300°F/150°C or medium low heat.

Step 16

Place the coated baguette on the warming rack of the barbecue and cook until warm and crispy.

Step 17

Once the bread is toasted and cheese is melted remove from the grill.

Step 18

Top bread with the fresh tomato topping.

Step 19

Use a serrated knife to slice bread into desired pieces.

Tips & Variations

No special items needed.