Preheat oven to 400. Add garlic to a mini cocotte or tin foil and coat in olive oil and season with salt and pepper.Cover and bake for about 30-35 min. You can check to see if it’s done by poking a knife into one of the cloves.
Cut baguette into slices. Coat in olive oil, salt and pepper. Transfer to a baking sheet. In the last 6 min of the garlic cooking, add crostinis to oven and bake. Flip after 3 min, to give them 3 min per side.
Meanwhile in a medium sized bowl, grate tomato.Add a few tbsp of EVOO. Then add saffron, salt and pepper.
Slice halloumi and roast about 4 min per side on medium heat or until they get golden brown on both sides.
Boil corn and cook for about 2 min. Remove and cut off the cob.
Assemble: Add garlic to each crostini. Top with tomato mixture, a slice of halloumi and some corn. Enjoy!
