Preheat oven to 400 degrees F. Discard the outside layers of the garlic bulbs and 1/4 of an inch from the top of the garlic bulbs, exposing the garlic cloves. On a baking sheet lined with tin foil, place the garlic bulbs, cut side up, and drizzle them with olive oil. Bring the tin foil up and around the garlic bulbs creating a small package.

Bake for 40 minutes, or until the garlic is lightly brown and soft to the touch.

Cool and remove the roasted garlic from their skins. You can do this by either squeezing the roasted garlic out, or use a small fork or knife to assist with removing the garlic from their skins.

While the garlic is cooling, you can start on your blackberry reduction. Place the blackberries, white vinegar, sugar and rosemary into a small pot over medium high heat. Bring to a simmer and with a fork, gently press the blackberries to squeeze out their juices. Continue to cook until the liquid resembles a syrup. Remove from the heat and strain the liquid to remove the seeds and rosemary stem.

Lightly brush both sides of the naan flatbreads with olive oil and place on a baking sheet. Spread the roasted garlic liberally on top and then arrange the sliced brie over most, but not all of the surface. Place into the 400 degree oven for 10 minutes or until the brie is soft and melted.

Allow to cool for a minute and then drizzle with the blackberry reduction and a sprinkle of fresh chopped rosemary. Serve warm.