Method
This baked Camembert is wonderfully rich, creamy, and perfect for sharing. Infused with fragrant rosemary and finished with sweet honey, it's an impressive yet simple appetiser for gatherings or cosy evenings.
1. Preheat the oven
Preheat the oven to 180°C fan (200°C conventional).
2. Prepare the Camembert
Remove any plastic packaging from the Camembert and place it back into its wooden box. If the box is not oven-safe, place the cheese in a small baking dish.
3. Score the cheese
Using a sharp knife, score a criss-cross pattern across the top rind of the Camembert.
4. Add the flavourings
Insert the sliced garlic into some of the cuts in the rind.
Sprinkle the chopped rosemary evenly over the top and finish with the cracked black pepper.
5. Bake the Camembert
Place the Camembert on a baking tray and bake for 15-20 minutes, until the centre is soft and melted.
6. Prepare the bread
While the cheese is baking, arrange the baguette slices on a baking tray.
Brush lightly with 1tbsp olive oil.
Bake for 8-10 minutes, turning once, until golden and crisp.
7. Add the honey
Carefully remove the Camembert from the oven.
Drizzle 1tbsp honey evenly over the hot cheese.
8. Serve
Place the baked Camembert in the centre of a serving board and arrange the toasted baguette slices around it.
Serve immediately while the cheese is warm and gooey.
Tips
Add a few chopped walnuts or pecans before baking for extra texture.
Fresh thyme can be used instead of rosemary for a different flavour profile.
Serve with apple slices, grapes, or pear wedges alongside the toasted bread for an elegant sharing platter.
