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1
Preheat the oven to 350u00b0F.
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2
Remove the papery skins from the outside of the garlic bulbs. With a sharp knife, slice pointed tops from the bulbs, creating a flat edge that exposes the cloves.
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3
Cut two square sheets of aluminum foil. Place one bulb of garlic cut-side up in the center of each sheet.
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4
Drizzle the heads of garlic evenly with olive oil, and sprinkle with salt.
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5
Wrap the aluminum foil tightly around each bulb of garlic. Place the bulbs onto a baking sheet.
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6
Transfer the baking sheet to the middle rack of the oven. Roast the garlic until a toothpick easily pierces the cloves, 45-50 minutes.
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7
Remove the garlic from the oven and allow to cool for at least 20 minutes. Once the garlic is cool enough to handle, unwrap the bulbs. Squeeze the pulp from the roasted garlic cloves into a bowl. Use a fork to mash the garlic into a thick paste.
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8
Line a baking sheet with parchment paper. Place the wheel of Brie on the baking sheet. Spoon the roasted garlic paste on top, and smooth it into an even layer. Lay the herb sprigs in the center of the wheel.
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9
Bake the Brie on the middle rack of oven until the sides are slightly puffed, 10-15 minutes.
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10
Check to see that Brie is done. Remove it from the oven or add time as needed.
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11
Carefully transfer the Brie to a plate and serve immediately with crackers or bread.
