Instructions: * Note: Fusion Olive Oil: Any combination of herbs and/or spices added to olive oil to uniquely enhance the flavor of the oil.

For the Garlic Bulbs: Using a serrated knife, cut about 1/3 of an inch off each root end of the whole garlic bulbs discarding root ends. Place bulbs cut-side up in an 8-inch square piece of aluminum foil and coat tops with fusion oil. Lift sides of aluminum up and pinch together to seal then bake at 450 degrees for 1 hour.

For the Sundried Tomato Sauce: In a medium skillet, saute garlic and olive oil until garlic begins to turn blond in color. Add onions, salt, pepper, and thyme. Cook on medium-low heat for 15 minutes or until onions are sweet and translucent.

Add sundried tomatoes and sherry. Cook for 1 to 2 minutes or until sherry is completely reduced or evaporated. Add cream, gorgonzola, and romano cheese. Stir for 1 minute then remove from heat. Allow sauce to cool and thicken. Serve warm or at room temperature.

For the Crostini: Lay bread slices flat on cookie sheet. Brush with olive oil and sprinkle evenly with grated romano cheese. Bake at 550 degrees for 8 to 10 minutes until golden. Serve immediately.

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