• Preheat the oven to 200°C fan.

• Remove any wrapping of the cheese that might burn in the oven and put it in a little nest of baking paper or just simply place it in a small bowl, that is oven proof. Actually, anything that holds the cheese in shape and is oven proof will work.

• Cut along and across the top of the cheese, roughly half a centimeter deep. We want to use these cuts later to fold the 4 corners of the cheese open to dip inside.

• Place the cheese in the oven, so that the top surface gets baked a little. That makes it much easier to open it up.

• After ~5 minutes take it out again and fold the corners out, so that the inner creamier cheese is visible.

• Pierce the cheese with the garlic slices and the small rosemary twigs. Top the cheese with the berries and sprinkle some honey over.

• Place the cheese back in the oven for another 15 minutes. 

For the pesto twists

• Roll the dough on a flavoured surface roughly 7 mm thick and put on baking paper.

• Distribute the pesto on the dough.

• Cut the dough into ~3cm stripes.

• Use your hands to twist all the stripes.

• Top all the twists with some flaky salt, pepper and some leftover grated cheese.

• Bake in the oven for ~15 minutes at 200°C fan.