Focaccia Crostini with Grilled Tomatoes and Fontina

To make garlic confit, place the peeled garlic cloves into a small saucepot and cover with vegetable oil. Bring to a boil and then reduce heat and simmer for 25 minutes (until garlic is soft). Let cool and strain off oil. Reserve oil in refrigerator for future use. Place garlic into a food processor and pulse to purée. Use a rubber spatula to scrape garlic into a small dish.

Preheat oven to 300 degrees. Dip slices of bread into the extra virgin olive oil, salt to taste, and place on baking pan. Once all the bread has been oiled and salted to your taste, gently grill a few at a time over coals until lightly toasted, then replace on baking pan. Smear garlic confit generously over top of toasted bread. Slice tomatoes ½-inch thick and grill each side for 3 minutes. Cut tomato slices into large chunks and place on top of garlic confit. Then place slices of cheese on top of tomatoes. Slide pan into preheated oven for 3 to 5 minutes to melt cheese. Remove, then drizzle melted cheese with extra virgin olive oil. Top with chopped scallions and fresh=cracked pepper from a few turns of a pepper mill. Remove from pan and place onto serving platter. Serve warm or at room temperature.