30g pine nuts, lightly toasted
35g pecans, lightly toasted
Sprigs of rosemary
1. Remove the waxed-paper packaging from the cheese, then put it back in the box. (Ideally, you should choose a Camembert that comes in a terracotta dish or a stapled wooden box, rather than glued one.)
2. Put the box base into the lid so you have a double layer. Now make diagonal slashes both ways across the rind of the cheese.
3. Heat the oven to 180°C. Sprinkle cheese with nuts and top with rosemary. Cover with foil and bake for 35 min. Take off foil for last 5 min. The cheese should be molten in the centre. Serve with gherkins and salami slices to dip.