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Baked camembert with melting middle decorated with rosemary sprig and crushed chilis sits on a wooden board alongside crusty bread, hobey and fig chutney

Baked Camembert with Honey and Fig Chutney

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Equipment

  • 1 Roasting tray
  • 1 cutting board for serving

Ingredients
  

  • 250 g Camembert wheel
  • 1 sprig fresh rosemary
  • 1 french baguette
  • a pinch of rock salt
  • 1/2 tsp chili flakes optional
  • raw honey and/or fruit preserves for serving

Instructions
 

  • Take the cheese out of the fridge 15 minutes before cooking.
  • Pre-heat the oven to 180C.
  • Remove the cheese from paper packaging, return to the wooden box and make a cross cut in the middle.
  • Tuck in a sprig of rosemary and season with salt and chili flakes, if using.
  • Bake for 20-25 minutes on the middle rack.
  • Pull the skin off and serve with toasted baguette, honey and/or fruit preserve.