Instructions: Preheat oven to 325F.

Slice the top off the head of garlic and place the garlic in a small baking dish. Rub it with 2 teaspoons of the olive oil. Bake 30 to 35 minutes, or until soft. Allow to cool, then squeeze the garlic puree from its papery wrapper into a blender container or the bowl of a food processor fitted with a metal blade.

Add tomatoes, parsley, garlic chives (or scallion tops) and nuts. Process until finely minced. Add remaining oil (2 tablespoons plus 1 teaspoon) and cheese, and process until blended. Transfer to a small bowl, cover with plastic wrap, and refrigerate. Keeps a week or longer. Serve on toasted Italian bread, on pasta, spooned on frittatas, or with chili, enchiladas or tamales.

Note: Dried tomatoes are available in several styles: moist, like dried apricots; brittle and dark-red; and packed in olive oil. Moist-style are preferred here. If you can only find the brittle type, soak them in warm water for a few minutes before using or place in a bowl, cover with water, and heat in microwave from 30 to 60 seconds.

Yield: 1 cup.

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