Preheat your oven to 400°F
Using a sharp knife, cut off the top of the garlic bulb to expose the cloves slightly.
Place the garlic bulb on a piece of aluminum foil. Drizzle about 1 tablespoon of olive oil over the exposed cloves, and sprinkle with a pinch of salt and pepper.
Wrap the garlic bulb securely in the foil.
Roast the garlic: Place the foil-wrapped garlic bulb directly on the oven rack, roast for 30-35 minutes
While the garlic is roasting, slice the Italian bread diagonally into 1/2-inch thick slices and brush both sides of each slice with olive oil.
Toast the bread in the oven for about 5-7 minutes,
Assemble the bruschetta: squeeze the softened cloves out of their skins into a small bowl.
Mash the cloves with a fork until they form a paste.
Spread a generous amount of roasted garlic paste onto each toasted bread slice.
Sprinkle some thinly sliced fresh basil leaves over the garlic paste and drizzle a small amount of balsamic glaze over each bruschetta.
