with rosemary, honey and almonds
Camembert is a soft, creamy, surface-ripened cow's milk
cheese. It was first made in the late 18th century at Camembert, Normandy. You
can also use any other soft, cows-milk cheese with a rich flavour. Share it as
an aperitif, or serve it as a main dish, accompanied with a green salad.
4–5 small sprigs of rosemary
1 tbsp clear honey
1 pear, or apple
2 tbsp flaked and toasted almonds
Preheat the oven to 190°C (375°F/Gas 5).
the cheese from its packaging and place in a Camembert or other round dish.
[If you do not have a Camembert dish, cut a circle of baking
parchment 2cm (¾ inch) larger in diameter than the cheese. Wet the parchment
under cold water and lie it in the Camembert box. Replace the cheese in its
baking parchment-lined box.]
a sharp knife, score the top of the Camembert in a criss-cross pattern. Put the
sprigs of rosemary in the cuts and drizzle with honey.
3. Bake for 10 minutes until the cheese is melting and the
honey is starting to caramelise.
4. Meanwhile, cut the pear or apple into chunks.
Carefully remove the Camembert from the oven and sprinkle with the flaked
Serve immediately, with the pieces of pear to dip into the melting Camembert.