| 1 head | Garlic, roasted |
| ¼ cup | Half and half |
| Sea salt |
| Freshly ground pepper |
| 2 pounds large | Ripe tomatoes, cut into 1/4" slices |
| 1 can | Wild Planet Wild Sardines in Extra Virgin Olive Oil, drained and halved lengthwise |
| ¼ cup | Fresh basil leaves, coarsely torn |
| 2 teaspoons | Balsamic vinegar |
| 4 tablespoons | Extra virgin olive oil |
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Combine six cloves of roasted garlic with half and half in a mini food processor. Puree until smooth. Season with salt and pepper.
Retain the remainder of roasted garlic cloves for another use.
Spoon the garlic puree onto a serving platter and arrange tomatoes in a single layer over the puree.
Arrange sardines over tomatoes, sprinkle basil over top.
Drizzle with balsamic vinegar and extra virgin olive oil.
Season with additional salt and ground pepper.
Makes 3-4 servings.
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