Cut about ½ inch (1 cm) off the top of the bulb of garlic to expose the tops of the cloves. Gently peel off excess papery skin, leaving on the skins of the individual cloves
Pour olive oil into the bulb then wrap bulb in aluminum foil.
Set foil-wrapped bulb directly onto oven rack and roast at 400 degrees F (200 C) for 30 to 40 minutes, until cloves are soft. Allow to cool slightly before handling. (Leave oven on, we’ll need it again!)
Lightly toast bread in toaster.
Use a garlic press to mash (or simply smash with fingers) 2 to 4 cloves of the roasted garlic and spread evenly onto the 2 pieces of toast (add more garlic if you’re a garlic fiend like me!)
Top each piece of toast with 2 slices of mozzarella. Set on a baking sheet and place in the oven for a minute of two, just until cheese is melty.
Quick! Layer on avocado slices and sprinkle with pomegranate seeds before the cheese cools and hardens. Top with a dash of ground pepper.
To store leftover roasted garlic, place in an airtight container and pour in enough olive oil to cover cloves. Stays good for about a week.