A gooey and indulgent treat great as a canape, starter or for your cheeseboard.
1 whole camembert in a box
1 200g jar Fig Jam
1 loaf rye bread
- Bake the camembert in the oven for 10 minutes at 180C
- Cut a round hole out of the middle of the top
- Dollop in some Fig Jam
- Serve with toasted rye bread, honey and fresh chopped rosemary and a glass of Sauternes