- Preheat the oven to 180 fan. Carefully score the camembert, about ¼ cm deep so you have a criss cross pattern. Stud with rosemary and garlic. Drizzle over the olive oil and season with black pepper.
- Take the panettone out of the packaging and cut a circle in the top using the wooden case of the camembert, about 2cm deep. Pop in the cheese. Cut the panettone around the cheese so you have little pieces to pull off. Place onto a lined baking tray and bake for 20-25 minutes or until the cheese is gooey.
- Rip the bread that you removed into chunks and place onto the baking sheet with the panettone and bake for 5-7 minutes until golden whilst it cooks.
- Serve the panettone immediately with your choice of sides and the toasted chunks for dunking.
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250g baking camembert
1 sprig rosemary, cut into little pieces
1 clove garlic, finely sliced
1 x 900g Waitrose Parmigiano Reggiano and Cracked Black Pepper Panettone
1 tsp olive oil