ROASTED GARLIC
Large heads garlic
Olive oil
Water
Salt
Preheat oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 inch of the top of head with a knife, exposing the individual cloves of garlic. Drizzle olive oil over the head, using your fingers to make sure the garlic head is well coated. Sprinkle with salt and place the garlic heads in a pan. Add 1 cup water, cover with aluminum foil and bake for 30 to 35 minutes, or until the cloves feel soft when pressed.
TOMATO CHUTNEY
2 pounds tomatoes, diced
1 cup onion, diced
1.5 cups sugar
1.5 cups cider vinegar
½ cup black currants
1 orange, zest and juice
1 jalapeno, seeded and finely diced
1 teaspoon ginger, finely chopped
Place all ingredients into a heavy bottom pan and simmer until all ingredients combine well and become thick.
ASSEMBLY
2 ounces Cambozola cheese
1 head roasted garlic
2 ounces tomato chutney
4 grilled crostini
1 parsley sprig
Warm roasted garlic in microwave and warm bread on grill. Arrange all on rectangle plate and garnish with parsley sprig.