For the roasted garlic:

1. Preheat oven to 400 degrees F.
2. Wrap a bulb of garlic in aluminum foil and roast for about 15-20 minutes, until the bulb if soft when you squeeze it.  Remove and unwrap, leaving to cool for about 5 minutes.
3. Carefully, remove the cloves from the skin; they should peel away easily once roasted.
4. Transfer the cloves to a dish or jar and add enough olive oil until the cloves are submerged. Set aside.

For the toastie:

1. Slice the tomato into 1/4-inch thick slices.  Drizzle with olive oil and season lightly with salt and pepper.  Set aside.
2. Toast the sourdough slices with a drizzle of olive oil just until slightly golden.
3. Spread the roasted garlic on the slices, then layer with the sliced tomato and fresh mozzarella.
4. Transfer to the panini maker with an extra drizzle of olive oil and press.  Grill the toastie until the cheese it melted and the bread is nice and golden.
5. Grate some Parmesan on top and enjoy!