Baked Camembert with honey and rosemary

A yummilicious, oozy gastro-pub favourite for those who are not afraid to pile up on calories!
Best served on a wooden board of nicely arranged charcuterie, crusty artisan bread (poppy seed, sourdough etc), figs chutney, grapes and pickled gherkins.
All I needed was:

1 whole Camembert (about 350gr)
2 sprigs of fresh rosemary
1 pinch of chili flakes

1 clove of garlic
Honey or Extravirgin olive oil to drizzle
Sea salt flakes and black pepper, to taste

I Scored a deep cross on the top rind of the cheese and inserted the 2 sprigs of rosemary and the garlic clove, thinly sliced.
Sprinkled with chili flakes, seasoned with salt and pepper to taste and drizzled olive oil.
Had the Camembert sit nicely in its small ceramic baking pot.
Baked in a preheated oven to 180C/360F (oven fan 160C) for 15-20 mins.
Removed from the oven, and poured a drizzle of Manuka honey on top, just before serving.