Ingredients

1 Camembert 
1 sprig of rosemary
1 pinch dried red chilli flakes
1 tablespoon honey , to drizzle
1 tablespoon of dry white wine
sea salt flakes and freshly-cracked black pepper, to taste

Method

Preheat oven to 180°C  (oven fan 160°C). Arrange a baking tray onto the middle shelf.
Remove the paper packaging and arrange the Camembert back in its wooden box, or in a small baking pot.
Score a deep cross or a crosshatch pattern on the top rind of the cheese. Drizzle with honey or extra-virgin olive oil, and insert the sprigs of rosemary into the gaps.
Drizzle with the white wine.
Sprinkle with red chilli flakes and season with sea salt flakes and optional black pepper.
Bake in the oven for 12-15 minutes.
Remove from the oven, and serve with cheese crackers or toasted bread slices.