Remove Le Rustique Camembert from its box. Unwrap the cheese and remove the sticker. Place it in the center of the baking paper. Score the top of the cheese in a criss-cross pattern. Add 2 tablespoons of honey. Sprinkle 5/6 sprigs of fresh thyme. Season with black pepper. Form a papillote by folding the paper together.. Refrigerate until ready to bake. Bake and serve: Preheat the oven to 190oC/Fan 170oC/Gas 5. Place the cheese on a baking tray and bake for 20 minutes. Place the hot cheese in the centre of a serving platter or board, along with the relish and picante pecan crumbs; heap the croutes around along with the fresh fruit.
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Heat oven to 200C/180C fan/gas 6. Unwrap 250g camembert, brie or similar from its packaging, then place back into its box Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes. Bake on a baking tray for 20 mins until gooey.. Method. Preheat the oven to 180 °C. Cut some red onion rings. Spread the mustard and a few red onion rings on one of the two slices of bread. Add the sundried tomatoes. Cut two slices of Le Rustique and add the strips of ham to the filling. Cover with the second slice of bread and put in the oven for 10 minutes. INGREDIENTS.
