For bruschetta: Finely dice tomatoes and red onion in a ½- inch dice. Smash garlic cloves with the flat of a knife and then finely mince. Finely slice basil leaves, being careful not to over handle or bruise. Put all ingredients in a bowl and fold carefully with a rubber spatula. Add more salt or white pepper as desired.

For crostini: Put garlic cloves in a small pan and cover with olive oil. Over medium heat, cook the cloves slowly until they are the color of caramel. Remove from heat and allow to cool. Reserve the oil and puree roasted garlic cloves with Hampton Creek mayo. Slice the bread and brush one side of the bread with the reserved olive oil. Put bread on a cookie sheet and broil oiled side under low heat until toasted. Flip over and spread garlic mayo lightly on untoasted side and sprinkle with Asiago if desired and return to broiler.

To serve, pile bruschetta in center of plate and place crostini around the outside.