At Robert Restaurant in Paris, we tried a terrific new take on garlic bread. Chef Jack Bosco Baker started by submerging heads of garlic and herbs in oil, then cooked them low and slow on the stovetop. This created soft, sweet cloves and an herbaceous, garlic-infused oil. Baker brushed the oil over bread before grilling it, then topped the toasts with creamy goat cheese, a bright herb salad and a few cloves of the now creamy, nutty garlic. For a more hands-off approach, we oil-poach the garlic in the oven; we use a loaf pan so the oil maintains the proper depth around the heads. The cooking time is about 1½ hours, but is largely unattended. Instead of assembling the toasts, if you prefer a more casual approach to serving, place the bread on a platter and offer each of the components in its own serving dish, then let diners build their own. A drizzle of honey ties it all together.