Preheat your oven to 425 degrees F and line a large baking sheet with foil. Place the unpeeled garlic and tomatoes on the sheet. Drizzle with olive oil and sprinkle with sea salt. Roast them for 20-25 minutes or until the garlic is brown and fragrant. Remove from oven and set aside to cool.

In a large bowl, combine the mascarpone cheese, cream cheese, 3/4 cup of the monterey jack, 1 cup of the mozzarella and the asiago cheese. Mix the cheeses until they are combined. Add the basil and herbs de provence. Mix again until the mixture is combined. Season with black pepper and set aside.

Once your garlic has cooled, peel it and give it a rough chop. Add it to the cheese mixture along with the roasted tomatoes. Stir to combine. The tomatoes will most likely break up at this point. This is ok.

Pour the mixture into an 8x8 inch baking dish and smooth the top to even it out. Sprinkle the remaining monterey jack and mozzarella on top.

Bake at 425 degrees F for 15-20 minutes or until the top is bubbly and brown.

Remove from oven and garnish with remaining 1 tablespoon of asiago cheese and the parsley.

Serve with pita, bread or chips and enjoy!