Score the cheese.
Toss figs with balsamic and honey.
Top the cheese and bake.
Finish with herbs, pepper, and flaky salt.
Serve hot with bread and fruit.
Preheat: Heat the oven to 375°F (190°C). Line a small baking sheet with parchment for easy cleanup.
Prep the cheese: Unwrap the Camembert and place it in its wooden box base, or on a small oven-safe dish. Score the top rind in a crosshatch pattern with a sharp knife (go through the rind but not the full depth).
Dress the figs: In a bowl, combine figs, balsamic vinegar, and honey. Add a pinch of salt and a drizzle of olive oil. Toss gently to coat.
Assemble: Spoon the figs over the top of the cheese. Let a little liquid drip around the edges—it will reduce in the oven and turn glossy.
Bake: Bake for 12–15 minutes, until the cheese feels soft in the center when pressed and the figs look jammy. If you want extra color, broil for 1–2 minutes at the end. Watch closely.
Finish: Sprinkle with rosemary or thyme, lots of black pepper, and flaky sea salt. Drizzle any pan juices on top.
Serve: Transfer carefully to a board or trivet. Serve immediately with warm bread, crackers, and fruit. Add toasted walnuts if you like crunch.
Don’t skip scoring: It helps the cheese melt evenly and gives flavor a path inside.
Keep it contained: Bake in the wooden box or a snug ramekin to prevent spread.
Warm the bread: A few minutes in the oven gives you the best scoop-and-spread moment.
Let it settle: Rest 2 minutes after baking so it’s molten but not runny.
