Ingredients:

• 1 250g Camembert
• Fresh Rosemary
• Fresh Garlic
• Dijon Mustard
• Cayenne Peppers
• Prosciutto
• Puff Pastry
• Fresh Figs
• Honey
• Honeycomb

Method:

1. Stud the Camembert Cheese with Rosemary and Garlic and bake for 15mins @ 170’c.
2. Roll out the puff pastry and cover with Dijon mustard, sprinkle with cayenne pepper and place prosciutto on top. Roll to resemble a pin wheel and refrigerate for 2 hrs.
3. Slice the pinwheels to approximately 5mm and bake in a hot oven 200’c for 15mins.
4. Cut some fresh figs in half and char grill to get clear lines and drizzle with honey and bake in the oven for 10mins.
5. Once the cheese is baked and cooled slightly spoon some fresh honeycomb to melt over.
6. ENJOY!!