Remove the loose paper skin from each head of Garlic keeping intact and snip a quarter inch of each clove off to expose all cloves. Place on double sheet of tin foil, drizzle with olive oil, and sprinkle with Italian seasoning.
Seal up and cook for 1 hour at 380 F
Remove and allow to cool. Squeeze out roasted garlic and mash in a bowl or cream in a small mixer.
Using a round cutter or glass, cut 3 rounds per person of the rye bread.
Smear a liberal amount of the garlic onto one round. On second round spread a liberal amount of the goat cheese on the second round, then a liberal amount of jelly on top of the goat cheese. Place second round on top of first round and third round on top of jelly