6 unpeeled garlic cloves
1 tbsp. olive oil
1/2 lb. fresh goat cheese (Montrachet)
1/3 c. grained oil-packed Sundried tomatoes, cut into matchstick-size strips
1 (8 oz.) fresh bread baguette, cut into 1/2-inch chunks

For cheese spread: Preheat oven to 350 degrees. Toss whole garlic cloves with 1 tablespoon oil in heavy small baking dish. Bake until soft and brown, about 15 minutes. Cool slightly. Slip skins off garlic. Transfer garlic to medium bowl and mash to paste. Mix in goat cheese and tomatoes. (Can be prepared 4 days ahead; refrigerate. Let cheese spread sit 1 hour at room temperature before serving.)

Preheat oven to 400 degrees. Arrange bread slices on baking sheet. Brush both sides with butter. Bake until crisp and golden brown, about 10 minutes. Cool slightly. (Can be prepared 1 day ahead. Cool completely. Store at room temperature.) Place spread in separate crock on platter. Surround with croutons.