Ingredients

• 2 whole garlic bulbs
• 1 foot aluminum foil
• 1 tablespoon olive oil
• 1/4 cup pine nuts
• 1 sourdough baguette, cut into 1/2-inch slices
• 4 ounces strong goat cheese
• 6 sprigs Italian parsley

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Instructions

1. Preheat oven to 400 degrees F.
2. Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
3. Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
4. In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
5. Toast baguette slices in oven or toaster oven.
6. To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.