- Place the garlic bulbs in a small baking dish. Drizzle with the olive oil and 1 tablespoon of water and cover with the foil. Bake until the garlic is soft, about 40 minutes.
- Pass the garlic through a potato ricer or food mill, and discard the skins. Reserve the garlic pulp and garlic oil.
- Chop the tomatoes and put into a small bowl. Add the reserved garlic and garlic oil, the lemon juice, cayenne, parsley, and oregano, and mix well. Season to taste with salt and pepper.
- Under the broiler, toast the bread until lightly golden. Spread with the tomato-garlic puree and place on a platter. Serve immediately, garnished with parsley and oregano sprigs.