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1
To make the caramelised garlic topping, blanch unpeeled garlic cloves in a saucepan of boiling water for 5 minutes, until just soft (test by pushing the tip of a sharp knife into the garlic; it should slide in easily).
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2
Refresh in cold water.
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3
Peel garlic and set aside.
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4
Heat olive oil until shimmering in a heavy frying pan over a medium heat.
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5
Add garlic and saute for 1 minute, taking care not to burn.
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6
Add water and balsamic vinegar and as the mixture bubbles, add sugar, salt, pepper and rosemary.
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7
Reduce the heat to its lowest setting and simmer for approximately 34 minutes until a syrup has formed and garlic is soft.
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8
Transfer to a bowl.
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9
Using a fork, mash the caramelised garlic to a spreadable paste that is a little rough in texture, not like a puree.
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10
Set aside until needed.
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11
Place the brie wheel on top of the loaf.
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12
Using a small sharp knife, cut around the outside circumference of the brie, then remove it and set it aside.
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13
Cut a disc out of the loaf, about 5mm deeper than the depth of the brie.
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14
Place the brie in the cavity in the loaf, then spread the caramelised garlic over the top.
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15
Line a baking tray with baking paper.
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16
Place loaf on prepared baking tray.
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17
Bake in preheated 220 degrees oven for at least 20 minutes, until the loaf is crisp, the brie is melted throughout and the caramelised garlic topping is bubbling.
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18
Remove loaf from oven and set aside for 1520 minutes before cutting and serving this is important, as the brie will still be runny inside and super-hot!
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19
Sprinkle with chopped parsley and dig in.
