It was my first time to try this recipe. And I did make some mistakes.

1. I cut off to little of the top of the bread.
2. Baked the bread about 10 minuets longer.
3. I didn’t remove the top rind of the Brie

Nonetheless, it still turned out to be a yummy dish, No leftovers!
Sharing the adjusted recipe below.

Ingredients:

1 whole garlic bulb
1.5 tablespoon olive or truffle oil, divided
1 tablespoon minced fresh garlic or 1 teaspoon crushed dried rosemary
1 round loaf sourdough
1 round Brie cheese (top rind removed)
Instructions:1. Remove papery outer skin from garlic. Cut top off bulb. Brush or drizzle 1 teaspoon olive or truffle oil. Sprinkle with chopped fresh rosemary.
2. Wrap in foil. Bake at 425°F (218°C) for 30-35 minutes or until softened.
3. Cut the top 1/4 off the bread. Hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread and set aside. Place cheese (top rind removed) in bread.
4. Reduce heat to 350°.
5. Cool garlic for 10-15 minutes. Squeeze softened garlic into a bowl and mash with a fork. Spread garlic in the bread ball and over cheese.
6. Replace bread top; brush outside of bread with remaining oil. Return to oven and bake for 30-40 minutes or until cheese is melted.

Serve with charcuterie, grapes, and reserved bread cubes!