Remove the plastic packaging and place the Camembert back in its wooden box. Wrap the box with a layer of aluminum foil. Alternately you can transfer the cheese to a small round baking dish.
Score a deep cross on the top rind of the cheese to allow the air to escape while cooking. There are two types of Camembert lovers, those who remove the rind entirely and those who leave it on.
Drizzle with honey. Optional addition: sprinkle with red pepper chili flakes and a pinch of sea salt,
1 tablespoon honey, sea salt flakes
Bake in the oven for 12-15 minutes. For a creamy gooey cheese be careful not to over bake.
Remove from the oven, and serve while still warm and creamy.
Notes
Select a good quality Camembert. It should be ripe but not too ripe. The cheese should give slightly when pressed but not be overly soft.Before baking, score the top of the cheese in a crosshatch pattern. This helps the heat penetrate into the cheese and makes it easier to dip into once it's melted.If your Camembert comes in a wooden box, you can bake it in the box to help it keep its shape. Remove any plastic packaging, place the cheese back in the box, then place the box on a baking sheet.Overbaking can cause the cheese to become too runny and lose its flavor. Depending on the size of the cheese and your oven, 15-20 minutes is usually sufficient.You can add flavorings such as garlic, herbs, or honey before baking. Insert slices of garlic and sprigs of rosemary into the slits you made on top, or drizzle a little honey for a sweet and savory version.Baked Camembert is best served hot, right out of the oven. As it cools, the cheese will begin to solidify again.