BAKED GARLIC - Preheat oven to 350 degrees. Soak clay garlic baker in cold water for 15 minutes. Cut top ½ inch off the bulbs of garlic exposing the garlic tops. Remove some of the loose papery skins (but not all) leaving the bulb intact. Place garlic bulbs in clay garlic baker or on a foil lined baking sheet, drizzle with the olive oil, sprinkle with salt and pepper. Cover with clay lid or with foil if using a baking sheet. Bake for 1 hour or until garlic is soft and golden brown. Cover to keep warm.
4 CHEESE SPREAD - In a medium bowl mix cream cheese, mozzarella, Parmesan, cheddar and seasoning salt with a fork until blended. Spread in a pie plate or a square 8x8 glass baking dish. Bake at 350 degrees until bubbly and light brown on top. Cover to keep warm.
CROSTINI - Turn oven heat up to broil. Slice baguette into ½ slices. Place on baking sheet and broil until lightly brown, turn baguette slices over and brown the other side approximately 2-4 minutes each side, watch closely.
To Serve - Spread roasted garlic like butter over toasted crostini and top with our four cheese spread.