Baked camembert with ’nduja honey

Ingrediënten

• 50g ’nduja (or vegan ve-du-ya paste)
• 1 tsp olive oil
• 5g rosemary, roughly chopped
• 1 tbsp runny honey
• 1 tsp red wine vinegar
• ¼ tsp fennel seeds, lightly crushed
• 1 camembert (250g)
• Flaked sea salt
• To serve
• Crusty bread
• 1 conference pear, sliced into long wedges
• 1 chicory, leaves separated
• 1 teaspoon of water