- 2 bulbs garlic, unpeeled with the tops sliced off
- 40g/1½oz butter
- 80ml/3fl oz extra-virgin olive oil
- salt and freshly ground black pepper
- 1 squidge of honey
- 2 fresh rosemary sprigs
- 3 bay leaves
- 200-250g/7-9oz camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
- 1 baguette, ripped into 10cm/4in pieces and sliced horizontally
- Preheat the oven to 200C/400F/Gas 6.
- Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too.
- Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.
- Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.