Preheat the oven to 400 degrees F. Slice off the top of the garlic
head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.
Spread the roasted garlic and a generous dollop
of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.
To prevent the bread from sliding, place a touch of goat cheese
in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine
sauce. Add a drizzle
of Vincotto and the poached tomatoes.