Kevin's Roasted Garlic Cheese Bread with Cream Cheese Marinara Dipping Sauce

Kevin the Bacon dug up a buried treasure of roasted garlic for this one: sweet, golden garlic spread over buttery mini crusts, piled with fresh-grated Grana Padano and Tillamook mozzarella, and baked until bubbly, with a chunky cream cheese marinara for dipping.

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Ingredients

• •Boboli mini crusts
• •Butter, salted
• •Garlic, 1 whole bulb
• •Olive oil
• •Salt and pepper
• •Philadelphia cream cheese, 1/2 of an 8 oz brick (4 oz)
• •All-natural organic tomato sauce or pizza sauce, 1/2 to 3/4 cup
• •Grana Padano Parmesan cheese
• •Tillamook mozzarella cheese
• •Herbes de Provence

Steps

1. Prep the garlic: Cut the top off the whole bulb of garlic. Pour olive oil over it and use your finger to work the oil down into the channels between the cloves. Season with salt and pepper.
2. Roast the garlic: Wrap the bulb completely and tightly in foil so it's fully closed. Roast at 400°F for about 30 to 35 minutes.
   30:00 Start ↶
3. Make the cream cheese marinara: While the garlic roasts, combine half of the 8 oz brick of cream cheese with about 1/2 to 3/4 cup of sauce, depending on how saucy you like it. Break up the cream cheese but don't mix it smooth. You want creamy chunks of cream cheese that pop in every bite.
4. Butter the crusts: Spread a teeny tiny bit of butter on the Boboli mini crusts.
5. Spread the garlic: Squeeze the roasted garlic out of its skins and spread it all over the crusts.
6. Top it: Sprinkle on the herbes de Provence, then fresh-grate the Grana Padano over the top and finish with the Tillamook mozzarella.
7. Bake: Bake at 425°F until the cheese is brown and bubbly, typically about 10 to 15 minutes.
   10:00 Start ↶
8. Cut and dip: Cut it up and dip the cheese bread in the cream cheese marinara, or spoon the sauce over the edge, and enjoy.