Ingredients:

  • 8 oz (225g) Camembert cheese wheel
  • 1 tbsp (21g) raw honey
  • 1 tsp (2g) fresh thyme leaves
  • 1 small (5g) clove of garlic, thinly sliced
  • 4 slices (120g) whole grain sourdough bread, toasted
  • 1 cup (150g) red seedless grapes
  • 1 medium (100g) Granny Smith apple, thinly sliced
  • 1/4 cup (30g) raw walnuts
  • 2 tbsp (30g) fresh pomegranate seeds

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Remove the Camembert cheese from its plastic wrap and place it back into its wooden box (lined with parchment paper) or a small oven-safe ceramic ramekin.
  3. Using a paring knife, score a crosshatch pattern into the top rind of the cheese, approximately 1/4 inch deep.
  4. Gently press the thinly sliced garlic and fresh thyme leaves into the slits of the scored rind.
  5. Bake for 12 to 15 minutes until the rind puffs slightly and the edges turn a light golden brown, and the center feels soft and springy.
  6. While the cheese rests for 2 minutes, arrange toasted whole grain sourdough, sliced apples, and grapes in a circular pattern on a wooden platter.
  7. Scatter raw walnuts and pomegranate seeds in the gaps of the arrangement.
  8. Place the bubbling cheese wheel in the center of the board and drizzle with raw honey immediately before serving.