Make the garlic confit

• Place the peeled garlic cloves in a saucepan and cover with the olive oil.
• Cook gently over low heat until the cloves are soft and golden, about 40 min.
• Let cool slightly and keep the oil for brushing.

Prepare the bread

• Cut the loaf into a crosshatch pattern without cutting all the way through.
• Brush the inside with the garlic confit oil and spread with the softened butter.

Fill the bread

• Tuck the brie slices and prosciutto into the cuts.
• Add the garlic confit cloves throughout.

Bake

• Bake at 190 °C until the cheese is melted and the bread is crisp, about 20 min.

Finish and serve

• Drizzle generously with hot honey.
• Sprinkle with chopped parsley and flaky salt and serve warm.