Preheat oven to 350˚F. Line a baking tray with parchment paper or foil.
Remove the cover of the cheese’s wooden container and place it on the base. Using a sharp knife, make a few deep slits in the surface of the cheese. Drizzle the honey over the surface, squeezing the cheese so the honey runs into the slits. If your honey is not runny, warm it in the microwave for a few seconds.
Combine the apricots, raisins and almonds together and pour over the top of the cheese. Pat down slightly. Bake the cheese in the oven for 25-35 minutes or until bubbling. If you find the fruit and almonds start to color too much, simply cover with some foil.
Remove from the oven and carefully transfer to your serving board. Serve with lots of sliced crusty bread, fresh or toasted. Oh, and don’t forget a spoon for helping smother the bread slices with the ooey, gooey cheese. Yum.
This cheese is always sold in a thin wooden container. In France, most containers are stapled together, but sometimes you see ones that have been glued. If yours is glued, wrap the wooden container in foil before baking to ensure it stays together.