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6 cloves garlic (I use 1-2 whole heads of garlic when I make it.  It tastes so good + garlicky!)
1 loaf French bread
1 (16-ounce) package cream cheese
I cup Romano cheese, freshly grated
1 cup chopped tomatoes
1 bunch basil, leaves chopped

Heat oven to 350 degrees. Cut tops of garlic off.  Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree with cream cheese in a food processor until smooth. Place in refrigerator to rest and cool. Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside. Spread cream cheese on the toast and sprinkle lightly with half of the Romano cheese. Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano cheese. Scatter basil on top of the brochetta and serve.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 24 appetizers