Mellow and mild, roasted garlic is a wonderful compliment to grilled flatbread. For another meal, serve this garlic topping with sliced heirloom tomatoes on the side of grilled steaks.
Preheat oven to 425°F. With a sharp knife, cut off the top 12-inch of the garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place the garlic bulb, cut end up, in a custard cup. Drizzle with 1 teaspoon of the oil. Cover with foil and roast in preheated oven for 25 to 35 minutes or until garlic feels soft when pressed. When cool enough to handle, squeeze out the garlic pulp from individual cloves. If desired, cover and chill garlic pulp for up to 3 days.
Spread garlic pulp over browned side of a flatbread. Drizzle with the remaining 1 teaspoon oil and sprinkle with cheese before returning flatbread to the grill. Sprinkle with parsley before serving. Cut into wedges. Makes 6 appetizer servings.