Prep time- 5 mins
Cooking time- 20 mins
2 tbsp fig jam
1 tsp of fresh thyme, leaves picked
1 loaf of sourdough bread
- Preheat the oven to 200 / 180 fan. Score the camembert with a knife, then place it on a baking tray.
- In a small bowl, add the fig jam and mix in the ras el hanout.
- Brush the camembert with the fig jam mixture, sprinkle over the thyme, drizzle with olive oil and bake in the oven for 20 minutes, until the camembert is gooey and golden on top.
- Toast your sourdough slices, arrange around the camembert and enjoy! Bsaha!