Preheat oven to 325ºF.
In small baking dish, place the garlic cloves in the olive oil with a pinch of salt and pepper.
Cover dish with foil and bake slowly until garlic is tender and just starting to brown (about 25 minutes).
On a separate baking sheet, (but in the oven at the same time is fine) toast the slivered almonds until lightly browned (about 5 minutes or so).
Once those items are done, remove and keep warm, but preheat oven to 375ºF.
Slice bread into the size crostini you would like and place bread to bake on a separate sheet pan.
In a small bowl, add the purée and apricot jam together. If you chose to put a whole pepper in, smash the chipotle pepper with a fork, until smooth. Mix all of it together well.
Place the brie in a glass pie or other presentable baking dish or plate, which will be the cooking and serving plate.
Smooth the apricot-chipotle glaze over the entire top surface of the brie. It is fine if there is a lot on top and extra - will be good so don't worry!
Bake the brie for 20 minutes or until the sides start to sink, which tells you the cheese inside is melted.
Also bake the bread for about 10 minutes for a light crispy but still soft texture.
Remove from oven.
Sprinkle top of the baked brie with the toasted almonds. Put the roasted garlic in a bowl on the side and surround the brie dish with the sourdough crostini. Enjoy!!!