I made the mistake of buying a whole loaf of fresh rosemary bread, when I knew only I would be eating it. If you know me and my tiny stomach, eating a whole loaf of bread if quite an undertaking. So I came up with this recipe to use up as much of the bread as possible without adding anything fatty or extra carby to it.
- Roast the garlic: Remove husk from garlic. Slice just a quarter inch off top. Place in foil and drizzle small amount of olive oil. Close foil loosely and cook at 400 for 20 minutes.
- While garlic is roasting, prepare the topping. Slice the onion and basil finely. Quarter the tomatoes. Place in a medium sized bowl and drizzle with olive oil and balsamic glaze. Add some salt and pepper, then stir. Let the topping rest while the garlic roasts.
- Put the bread in the oven for 2-3 minutes until golden brown. Take the roasted garlic and remove the cloves. Mash into a paste and spread on the bread.
- Top bread with the topping. Then drizzle lightly with balsamic glaze and parmesan.