Roast garlic and mozzarella bread

Today's recipe is a slight twist on the good old garlic bread. This time I decided to make garlic breads using roasted garlic. Roasting the garlic takes away that bitter harshness that raw garlic has, it's much more soft and sweet. I think it's perfect for slightly more subtle garlic bread that don't just scream "I'm a garlic bread and you will repel people for a week after eating me" but instead tempt you to devour multiple of these tasty breads and savour the soft undertones of garlic and still be able to go to work the next morning. 

Roasting the garlic can be done ahead of time, even the day before. I made these for a dinner party recently, and I prepared the garlic butter in the morning, and before dinner all I needed to do was butter slices of bread, cut some mozzarella on top and bake them until golden brown. I haven't added any quantities to the recipe, as one garlic makes plenty of garlic butter (you can keep it in the fridge in a sealed jar for a few days), so you can make as many garlic breads as you need really.

Roast garlic and mozzarella bread:
1 whole garlic
about 100 g butter 
slices of bread of your choice (I used a cheese bread for extra cheesiness)
thinly slized mozzarella (or grated would work as well)

The howto: 
Preheat oven to 200 degrees C. Wrap the garlic in foil and roast for an hour. Let cool completely. Separate the cloves of garlic. By squeezing the garlic clove, the puree-like roasted flesh will come out of the skin (your hands will have a lovely scent of garlic after doing this, if this doesn't appeal to you, just wear disposable gloves) and mix the garlic with butter. If you use unsalted butter, add a pinch of salt. You can keep the butter in a tightly sealed jar in the fridge for a few days.

When you want to make your bread, preheat oven to 230 degrees. Cut slices of bread of choice and smear with butter (more or less depending on your taste). Top with a slice of mozzarella. Bake in the oven for 8-10 minutes until golden brown. Serve immediately.

The verdict:
I made these for a dinner party and they all disappeared very quickly. I think that's all I need to say. Are they health food? Of course not. Are they good? Oh yes. Perfect to serve with a tasty soup or as a starter.