Ingredients

· 1 whole garlic bulb

· 1½ tsp plus 1tbsp olive oil, divided

· 1tsp dried rosemary, crushed

· 1 round loaf sourdough bread

· 8oz. Brie cheese

· 1 loaf French bread, sliced and toasted

Method

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off the bulb from the top, brush with oil and sprinkle with rosemary. Wrap in heavy-duty foil and bake at 210°C for 30-35 minutes or until softened. Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread and set aside. Place cheese in bread. Cool garlic for 10-15 minutes. Reduce heat to 185°C. Squeeze softened garlic into a bowl and mash with a fork then spread over cheese. Replace bread top; brush outside of the bread with remaining oil. Wrap in heavy-duty foil and bake for 45-50 minutes or until cheese has melted. Serve with toasted baguette and reserved bread cubes.