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Preheat the oven to 160 degrees C / 320 degrees F.
Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish and scatter the tomatoes around the garlic bulb. Drizzle with olive oil and then just the tomatoes with the balsamic glaze. Sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.
Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
Increase the oven temperature to 180 degrees C / 340 degrees F.
Score the brie with a sharp knife, ensuring you cut quite deep into the brie. Spread the roasted garlic over the top of the brie and push it into the slits. Place the brie into the centre of the oven proof dish and drizzle with honey and olive oil and a sprinkling of chili flakes. Bake for 15 – 20 minutes or until the brie is gooey. It should feel soft when you touch it.
While the brie is baking, slice the baguette and drizzle each piece with olive oil. Place into a fry pan and fry for 5 – 10 minutes on each side until golden and crispy.
Serve the brie immediately and finish off with a sprinkling of fresh basil.