1. Preheat the oven to 200C
2. Open the Camembert, remove the cheese from the plastic packaging and then replace in the bottom half of the box (discarding the plastic and top of the box).
3. Make a cross slit in the top of the cheese with a sharp knife to allow air to escape when cooking.
4. Sprinkle over the salt & herb blend* and drizzle with a little olive oil (stick in a sprig of rosemary if using).
5. Place on a baking sheet with the garlic cloves and bake in the preheated oven for 10 minutes.
6. In the meantime, slice the baguette and brush each slice with a little olive oil.
7. After the 10 minutes, remove the baking tray, place the baguette slices around the cheese and put back in the oven for a further 10 minutes until the bread is golden and the cheese is bubbling.
8. To serve, squeeze out the garlic to spread on the toast and dip immediately into the melted cheese.

*Why Steenbergs organic salt and herbs for poultry for this dish? Well the Steenbergs organic salt and herb blends work for many flavours and dishes and we liked this particular blend for the balance for the melted cheese but why not try your favourite salt blend?