Remove the camembert from all packaging and place in a greased oven proof bowl or dish, ideally one that the camembert just fits in.
Using a sharp knife, make 6 slight incisions into the camembert, going about half way deep. Drizzle over the honey and stick a few sprigs of rosemary in the incisions.
Sprinkle with salt and pepper and place in the oven.
Bake for 15 minutes.
To make the salsa, put your olive oil into a decent size bowl. Stir through the garlic, brown sugar and lemon zest.
Add the cherry tomatoes and calamata olives. Allow to marinade for 10-15 minutes.
Just before serving, add the fresh basil.
Serve your camembert hot topped with some of the salsa, serve the remaining salsa in a bowl on the side. Serve the crispy crostini’s on the side.
