Few things are as jaw-droppingly indulgent as a whole cheese, baked to the point of collapsing surrender and anointed with decadent truffle oil. To avoid the temptation to lick it off your date’s fingers, serve with small pieces of toasted baguette to dip and smear.
TAKES 30 minutes
Remove the cheese from the fridge 1 hour before you want to cook it, so that it can come to room temperature.
Preheat oven to 160°C fan/315°F/gas 4. Take the cheese out of its box and unwrap. Sit the base of the box inside the top and put the cheese back into the box, then pop it onto a baking tray. Use a sharp knife to make slits all over the top of the cheese. Poke the garlic and rosemary into the holes, pour over the wine and honey, then grind over some black pepper. Bake for 20 minutes, adding the slices of baguette to the baking tray after 12 minutes.
Remove from the oven and leave the Camembert to cool a little before drizzling with the truffle oil, if using. Serve the toasted baguette slices alongside, spreading them liberally with the melted cheese.