Instructions: Preheat oven to 350 F. Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top of garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in small glass baking dish. Drizzle with 1 teaspoon oil. Cover dish with foil and roast garlic 30 minutes.

Turn garlic cut side down. Roast uncovered until tender, about 30 minutes.

Cool to room temperature.

Separate garlic into individual cloves. Pinch each clove at root end to release garlic into small bowl. Mash with fork. Stir in 1 teaspoon oil.

Season with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Cook escarole in large pot of boiling salted water until just tender, about 4 minutes. Drain well. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add 1 minced garlic clove; saute until heated through, about 3 minutes. Season with salt and pepper.

Spread roasted garlic puree on bread slices. Using tongs, place escarole atop garlic. Serve with lemon wedges.

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