1-Preheat your oven to 180°C (350°F) and prepare a baking tray lined with parchment paper.

2-Slice the Camembert into uniform rounds, ensuring even cooking. For vegan alternatives, slice similarly.

3-Arrange Camembert rounds on the tray, sprinkle freshly chopped herbs and minced garlic on top.

4-Drizzle with olive oil carefully to enhance flavor and prevent drying out.

5-Add halved cherry tomatoes gently around or on the cheese slices.

6-Bake in the oven for 12-15 minutes until the cheese is soft and slightly golden.

7-Remove from oven and allow to cool briefly before serving to maintain texture.

For the Mushroom, Tarragon, and Truffle Camembert: Fry a handful of mushrooms in enough butter until golden, then stir in 1 tablespoon chopped tarragon. Bake the Camembert at 190°C (fan 170°C/gas mark 5) for about 15 minutes after cutting slits in the top for even melting. Top the baked cheese with the mushroom mixture and drizzle with truffle oil.

Final Touches: Garnish with extra herbs if desired and serve warm. This method ensures the cheese melts perfectly, blending with your toppings.