1 hr. 35 min.
Preheat oven to 375 F. and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds.
Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil.
Create a flat “bowl” of foil on baking sheet that’s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes. Save the oil.
While the garlic roasts, place 1½ cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they’re coated in oil. Cover them with a lid.
Turn heat to medium-high, and allow them to cook for 7-8 minutes without moving them at all. Once tomatoes are done, unstick them from the pan and let them sit in the pan until the garlic is ready.
Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You’ll use this garlic oil to dip your bread into before toasting.
Add garlic and ¼ cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Sauté the ingredients for 5 minutes.
If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.
Use kitchen scissors to cut 1 piece of prosciutto into 4 smaller pieces. Fold each piece in half and roll into a pretty rose. Make 8 roses.
Brush 8 slices of baguette with garlic oil and toast at 350 F. for 5-10 minutes. Remove toast, add mozzarella or burrata, tomato topping, prosciutto roses and small leaves of basil.