Bruschetta

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.