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1
Pre-heat oven to 350F degrees.
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2
(Toaster ovens work well for roasting garlic, do not heat up the kitchen and keep your larger oven free for other baking.)
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3
Remove brie from refrigerator and packaging, allowing it to warm to room temperature.
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4
Using a whole head of garlic, rub off excess skin, without breaking off the cloves.
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5
Roast whole head if desired, however only half of the cloves will be used in this recipe.
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6
Place on a square of aluminum foil about 10-inches square.
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7
Drizzle about 1 Tbsp olive oil over the top of the head and wrap the head in the aluminum foil.
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8
Place in hot oven for 30 minutes.
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9
After 30 minutes, check garlic and if soft, remove from oven and leave oven on.
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10
Squeeze garlic from the skins into a small mixing bowl.
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11
Place paprika in bowl and measure in the sherry.
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12
Smash the garlic with a fork, mixing together until a paste is formed.
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13
Add 1 Tbsp of olive oil and mix.
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14
Once the brie is at room temperature, cut in half horizontally as if you were making a two-layer cake.
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15
Place on a sheet of aluminum foil.
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16
Remove top and spread roasted garlic-paprika mixture on lower half, like frosting.
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17
Replace the top of cheese and wrap the entire brie wheel in aluminum foil and place in hot oven for 15 minutes.
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18
Remove from oven when brie is soft and allow to cool a few minutes.
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19
Cut baguette into thin slices.
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20
Cut small slices of brie and place on top of sliced bread to serve.
