Warm Melting Cheese (Whole Oven-Baked Camembert with Garlic and Honey)

Preheat the oven to 190C.

Unwrap the 250g Camembert and place it in a small oven-safe dish or in its original wooden box if the box is suitable for baking.

Score the top rind in a crosshatch pattern at 2cm intervals, cutting about 1cm deep.

Do not cut through the sides, or the melted cheese may leak instead of staying contained.

Slice 1 garlic clove thinly and tuck the slices into the cuts.

Scatter 1 teaspoon rosemary over the top, then drizzle 1 teaspoon olive oil so the aromatics heat gently without drying out.

Bake on the middle rack for 10-12 minutes.

The rind should still hold its shape while the center jiggles slightly when nudged; keep the total oven time under 15 minutes to avoid fat separation.

While the cheese bakes, cut the 120g baguette into 1.5cm slices.

Toast them in a pan or on an oven rack for 1-2 minutes per side, keeping the outside crisp and the inside soft enough for dipping.

For a more browned top, use the broiler for only 1-2 minutes and watch closely.

Finish with 1 tablespoon honey, 20g roughly broken walnuts, and 0.2 teaspoon black pepper, then serve immediately with the toast.