Serves: 2

Prep Time: 10 mins

Cooking Time: 15 mins




1 x Camembert cheese

1 clove sliced garlic

1 Sprig rosemary


75g honey


Topping- 30g toasted pine nuts

8 sliced sun-dried tomato (also use about 50ml of the tomato oil)

30g toasted pecans

A handful chopped tarragon

Zest half orange


1 baguette, cut into thin slices

75ml olive oil

2 cloves crushed garlic

25ml good quality truffle oil



  1. Unwrap the cheese, then put it back in the box base and the upturned lid.
  2. Put a few slits in the top, add the garlic and lay the rosemary on top. Twist a little black pepper on top of it.
  3. Put the camembert on a baking tray and cook at 170c for about 15mins
  4. For the topping – Simply mix all the ingredients.
  5. For the bread – Mix the oils and garlic, brush on the bread and bake at 170c for about 6mins to crisp up.
  6. Spoon the topping onto the cheese, drizzle with honey and dip in the bread.




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