Name: Baked camembert with sweet maple bacon & rosemary crumble topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 290g camembert; 1 tbsp vegetable oil; 3 sprigs rosemary; 4 rashers smoked streaky bacon finely chopped; 1 tbsp maple syrup; crackers or toasted baguettes

Baked camembert topped with crumbled bacon; a piece taken out, revealing the molten cheese

290g camembert
1 tbsp vegetable oil
3 sprigs rosemary
4 rashers smoked streaky bacon
finely chopped
1 tbsp maple syrup

To serve

crackers or toasted baguettes

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Brush the base of a small baking dish with half the oil – the dish should be able to comfortably hold the camembert. Cut the top off the camembert using a sharp knife, then scatter over the leaves of one of the rosemary sprigs. Bake for 20-25 mins until bubbling and golden.
step 2
Meanwhile, pick the leaves off the remaining rosemary sprigs and finely chop. Heat the remaining oil in a frying pan over a medium heat and cook the bacon for 5 mins until golden and almost cooked through. Stir in the chopped rosemary and maple syrup, and cook for a further 2-3 mins until the bacon is crispy. Drizzle the maple bacon mixture over the baked camembert, and serve with crackers or toasted baguettes for dunking.