Bruschetta

1 loaf French or Italian bread (about
12" long & 2/3" thick)
10 lg. cloves fresh garlic, peeled
3/4 c. olive oil
1 1/2 c. whipping cream
1/2 c. grated Romano cheese
1/2 c. grated Parmesan cheese
3 tbsp. unsalted butter
1 tbsp. chopped parsley
Do not use sourdough bread. It is too salty. Cut bread
diagonally in 1" slices, without cutting through bottom crust. In
processor or blender, chop garlic fine with steel blade and add
olive oil while processor is running, to make a thin paste. Slather
garlic paste on bread. Place in 350 degree oven directly on rack
with pan on shelf below to catch drippings. Bake 10 to 12 minutes
until top is crispy looking. While bread is in oven, heat whipping
cream in heavy saucepan. Do not boil. Stir in cheeses slowly, to
make it smooth. Stir in butter. Keep warm until bread is ready.
Pour sauce over bread and sprinkle with parsley. Serve immediately.