Herb-Infused Olive Oil & Balsamic Reduction with Roasted Garlic, Tomato & Goat Cheese – – garlic, olive oil, tomato (cherry), balsamic vinegar, herbs (fresh, basil, thyme and oregano, tied with kitchen string), cheese (goat, crumbled into small bites), French bread (toasted), Heat oven to 400 degrees F.; Place garlic heads in a piece of foil and drizzle olive oil over the top. Seal and place on a small sheet pan. Roast for 45 minutes. When roasted and cooled, remove the papery skin away from the individual cloves. ; Place cherry tomatoes in a small sheet pan. Add 2 tbsp. of olive oil and salt to the pan. Roll the tomatoes around to coat. Roast in the oven for 15 to 20 minutes.; Pour the balsamic vinegar into a small saucepan. Heat over low on the stove for about 30 minutes until reduced to a thick syrup.; Pour the remaining olive oil into a small skillet with a small bunch of herbs. Heat on medium to infuse the oil with herby essence.; To plate, pour the oil with the herb bunch into a shallow dish. Drizzle some of the balsamic reduction into the oil. Place roasted garlic cloves and tomatoes around in the dish. Add the small bites of goat cheese. Drizzle with more balsamic reduction. Add freshly ground salt and black pepper, to taste.; Serve with slices of toasted French bread for dipping.; –