LXIII: Baked Brie with Roasted Garlic

From Taste of Home magazine. Looks delectable.

1 whole garlic bulb
1.5 t plus 1 T olive oil, divided
1 T minced fresh rosemary or 1 t dried rosemary crushed
1 round loaf (1 lb) sourdough bread
1 round (8 oz) brie or camembert cheese
1 loaf (10.5 oz) french bread baguette, sliced and toasted
red and green grapes

Remove papery outer skin from garlic. Cut top off bulb. Bresh with 1.5 t oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425*F for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375*F. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.