Created by Fizzybrat on August 4, 2017
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.