Directions

1. Preheat oven to 400 F.
2. Roast the garlic: Using a Santoku-Style Trimmer, cut off the entire top of the garlic bulb about ¼- to ½- inch down to expose most of the cloves. Place the prepared garlic bulb on a large sheet of aluminum foil and drizzle with olive oil. Sprinkle them with sea salt. Wrap the bulb of garlic tightly in the aluminum foil and place in an oven-safe ceramic dish. Bake approximately 30-40 minutes, until it is soft to the touch. Remove from the oven.
3. Reduce the heat of the oven to 350 F.
4. Squeeze the roasted cloves out of the bulb and place them into a bowl. Mash the garlic with a fork. Add in the cream cheese and sour cream and mix until well combined.
5. Spread garlic mixture into the bottom of a small baking dish and then spread the pesto on top.
6. Sprinkle the Parmesan cheese over the pesto.
7. Place the tomatoes over the Parmesan cheese and sprinkle with pine nuts.
8. Bake the dip until the garlic cream cheese is bubbling, approximately 20 to 30 minutes.
9. Serve with toasted baguette slices and vegetables.