Baked Camembert Grazing Platter

Preheat your oven to 180 / gas mark 5.

Criss cross the top of the camembert with a knife so there are slices across the whole surface about 1-2cm deep. Poke some fresh herbs into the slices and splash a little white wine on top.  Bake for 12-18 minutes until soft and gooey throughout.

To make a zingy salad mix the orange zest and juice, pomegranate seeds and lemon juice through the crispy Florette salad leaves. Pop in a serving bowl and then onto a large board or simply lay down some baking paper across your table.

Arrange the baked camembert, cheese, charcuterie, fruit, crackers and pickles around the salad for a picture-perfect platter that’s as tasty as it is beautiful!