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steps
1. Preheat the oven to 375°F. Line a sheet pan or roasting pan with tinfoil and set aside.
2. Wash the pumpkin and dry it well. Then, use a sharp serrated knife to carefully cut off the top. Scoop out the seeds and pulp, then hollow out the pumpkin so it’s roughly the same size as the wheel of Golden Gate. Use a pastry brush to coat the insides of the pumpkin and pumpkin lid with 1/2 Tablespoon of olive oil. Place the pumpkin on the prepared pan.
3. Slice about ½-inch off the top of the bulb of garlic, leaving the bulb intact. Place the garlic bulb in the center of a piece of tinfoil, and drizzle ½ Tablespoon of olive oil over the cloves. Season with Kosher salt to taste. Wrap the bulb of garlic in the foil, and place it on the middle rack of the oven. Bake for 30 minutes.
4. After 30 minutes, transfer the garlic to the sheet pan with the pumpkin. Bake both for another 25-30 minutes, until the pumpkin is slightly softened and the garlic is very soft and golden. Cool slightly.
5. Then, squeeze 4-5 cloves of garlic from the bulb (it should release easily). Use the back of a knife to smash the roasted garlic cloves into a paste. Transfer the garlic paste to a small bowl, and mix in the remaining 1 Tablespoon of olive oil, rosemary, thyme, sage, and black pepper.
6. Use a sharp knife to score the top of the Golden Gate, slicing about ¼-inch into the cheese. Place the cheese in the center of the pumpkin, and brush the garlic-herb oil on top.
7. Bake for another 10-15 minutes, until the cheese is very melty. Transfer the pumpkin to a serving platter, and prop the lid against the side for decoration. Serve immediately with crackers or bread for dipping.
