Preheat oven to 350 degrees.

Slice the top off the bubs of garlic just so clove tips are shaved. Set each bulb on a piece of tin foil big enough to eventually wrap up the bulb. Drizzle olilve oil and wine over top of the bulbs. Season with salt and pepper. Close up foil so bulbs are sealed.

Roast garlic packets about 45 minutes. When cool enough to handle squeeze the garlic out the top of the bulb. Garlic should be a light brown, creamy paste consistency. Mash the paste with a fork to smooth it out as much as possible.

Leave the oven on for the souffles.

Melt the butter in a medium sauce pan over low heat. Whisk in flour and cook 1 minute. Whisk in the milk slowly and bring to a simmer. Keep whisking so you don't have any lumps of flour.

Add the goat cheese and stir until melted. I twill only take 2-3 minutes. Remove from heat.

In a large bowl whisk the egg yolks. Take 1 cup of the cheese mixture and whisk into the egg yolks. Be careful that the cheese mixture is not too hot or it will curdle the egg yolks. Next whisk the rest of the yolk/cheese mixture back into the sauce pan with the rest of the cheese mixture. Put back on low heat and stir until mixture is incorporated and thickened. this will only take a half minute or so.

Transfer cheese mixture back into the large bowl and incorporate roasted garlic paste. Cover the mixture with plastic wrap right on the surface of the mixture so it doesn't develop a skin.

In a separate bowl, beat the egg whites with an electric mixture until stiff but not dry.

Fold the egg whites into the cheese mixture.

Spray 6 ramekins with cooking spray and divide mixture evenly among the ramekins.

Place the ramekins in a large baking pan. Pour boiling water into the bottom of the pan until ramekins are half submerged.

Bake in center of the oven for 25 minutes. Cool in the water pan for a further 10 minutes then remove ramekins.

Heat passata and cream in a small sauce pan or microwave until warm through.

Set the oven to Broil setting. Carefully unmold ramekins onto a clean baking sheet. Sprinkle with cheeses.

Broil until cheeses are melted and tops are golden. Watch carefully so they don't burn.

Spoon tomato mixture onto individual plates and arrange souffles on top of sauce. Garnish with parsley, basil and cherry tomatoes.