• Soak sun dried tomatoes in warm water for about 30 minutes or until rehydrated. Remove tomatoes and refrigerate until use. Reserve the water for tuiles.

tuiles

• Whisk together  2 tablespoons sundried tomato water with 2 tablespoons melted butter and 1 tablespoon flour to form a loose batter. Heat a non-stick skillet over medium-low heat for about a minute. Drop 1 teaspoon of batter onto hot skillet. Be careful of splashing. Cook batter until it starts to firm up. As the water evaporates, the holes form. Carefully remove tuiles from pan with a spatula and drain on paper towel to cool.

polenta

• Bring broth and polenta to a boil over medium heat. Reduce heat and cook, whisking constantly for about  5 minutes until polenta is smooth and thickened.

  Once the polenta is cooked, spread it out on a parchment lined cooking sheet to about 1/4 to 1/2-inch thickness. If you have trouble spreading it, you can cover the polenta with a parchment sheet and press it down with another cooking sheet. Refrigerate until firm, at least 1 hour. Cut cold polenta into pieces approximately 1 1/2 inches.

  Bake pieces at 375 degrees until polenta starts to brown (10 to 12 minutes). You can also give the crostini a quick shot under the broiler to brown it if baking doesn't brown it in under
  12 minutes. You want to keep the inside a bit soft.

cream cheese spread

• Mix softened cream cheese, black garlic and salt together until creamy. Refrigerate
  until ready for use.

assemble

• Place a dollop of cream cheese spread on polenta crostini, and garnish with sun dried tomatoes, capers and tuiles.