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Cook's note: If you can only find small, 4-oz disks of brie, push 3 small wheels next to one another.
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Advance preparation: Garlic can be roasted several days in advance and stored, airtight, in the refrigerator.
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You can assemble the brie with the garlic, tomatoes and pine nuts a day in advance and store, airtight, in the refrigerator.
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Preliminaries: Preheat oven to 375 degrees.
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1.
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Cut off 1/4 inch of pointed end of head of garlic (save small pcs for another recipe).
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Place cut side up in a piece of aluminum foil.
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Place rosemary on top.
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Bring sides of foil up to make a deep bowl, but don't enclose garlic completely.
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Pour extra virgin olive oil over top of garlic.
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Bake for 40-45 min in preheated oven.
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Cold.
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2.
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Squeeze garlic so which the cloves pop out of their papery jackets.
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They should be creamy.
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Smash them and spread on top of brie (including some of the rosemary).
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Place brie in ovenproof dish.
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Top with tomatoes and pine nuts.
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Increase oven temperature to 400 degrees.
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3.
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Bake brie till hot and softened, about 13-18 min.
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If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
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4.
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Sprinkle slivers of fresh basil on top.
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Surround with crostini and/or possibly apple slices.
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Garnish with sprigs of fresh herbs and, if using, liquid removed imported olives.
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Provide a spreading knife.
