1 head garlic
2 teaspoons olive oil
1 small sourdough baguette (14 inches, cut in 1/2 inch thick slices)
1 tablespoon pine nuts
2 ounces soft fresh goat cheese, cut in 6 rounds
6 sprigs fresh Italian parsley
Trim tip off garlic head to expose cloves; place head on piece of foil.
Drizzle oil over top; wrap in foil.
Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
Top with goat cheese round, pine nuts and parsley.
serves 6