Heat the oven to 170ºC regular bake.

Slice the top off the bulb of garlic then place it on a large sheet of tin foil. Drizzle the olive oil over the garlic and wrap in the foil to enclose it. Bake for 30 minutes or until the garlic is soft and lightly golden. Set aside to cool.

Place the softened butter, Regal Smoked Salmon Dip and chives in a large bowl.

Once cool enough to touch, squeeze the garlic cloves into the bowl. Season with sea salt and cracked pepper and mix until smooth.

Slice the baguette in half lengthways and smear the salmon mixture over the bread. Top with grated cheese and grill for 8-12 minutes or until golden and bubbling.