Directions
Preheat oven to 180°C /350°F (oven fan 160°C). Arrange a baking tray onto the middle shelf.
Remove the plastic packaging and arrange the Camembert back in its wooden box, or in a small baking pot.
Score a deep cross or a crosshatch pattern on the top rind of the cheese. Drizzle with honey or extra-virgin olive oil, and insert the leaves of one sprig of rosemary into the gaps.
Sprinkle with chili flakes, season with sea salt flakes and optional black pepper.
Bake in the oven for 12-15 minutes.
Remove from the oven, and serve with cheese crackers or toasted bread slices.
Recipe Note
Bake the cheese in the wooden box, but obviously, remove the plastic wrapping. If it doesn’t come in a wooden box, you can use a small baking pot or a Camembert baker.
Do not put the cheese in the oven without one of the two, as it will spread around leaving you with a big, cheesy mess.
Additionally, to be extra safe, wrap the wooden box in foil, and arrange it on a baking sheet to avoid any cheese spillage.
– Make sure the oven temperature sticks to 180ºC/350ºF/Gas 4 (fan oven 160C), and not above than that.
– Score a deep cross or a crosshatch pattern. Using a sharp knife, score the top of the cheese, this will allow the air to escape while cooking.
– Bake the cheese for 12-15 minutes, not more than that. If you bake it more than you should, the cheese will harden back again.
