1/4 cup honey
1/2-1 teaspoon black pepper plus more for serving
(8-10 ounce) Camembert wheel
1 large egg, beaten
1/2 cup Panko bread crumbs
1/2 cup extra virgin olive oil
1 pinch crushed red pepper flakes
1 tablespoon fresh thyme leaves, plus more for serving
crackers and/or bread, for serving
Recipe adapted from Half Baked Harvest
1 - To make the honey: Combine all ingredients.
2 - To make the Camembert: Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the camembert through the egg, turning to coat on all sides, remove and allow any excess to drip off. Dredge the cheese through the Panko, turning to coat and pressing gently to adhere. Transfer the camembert to the freezer, freeze 15-20 minutes.
3 - Meanwhile, heat 1/4 cup of olive oil, the olives, and crushed red pepper flakes together in a medium skillet set over medium heat. Simmer 5 minutes, until lightly fried.
4. To the same skillet add the remaining 1/4 cup olive oil. Remove the cheese from the freezer and place in the skillet. Cook for 2 to 3 minutes per side, until golden brown. If your camembert punctures, don't stress, just keep cooking. Carefully transfer it to a serving plate.
5. Serve the Camembert warm, topped with honey. Enjoy with crackers or bread.