Instructions: ... With a sharp knife dipped in warm water, cut the chilled camembert into bite-sized wedges or artistic shapes appropriate for finger-picking. Cut each piece horizontally in half, placing sheese rind at the bottom. With a spoon or cake decorator having a small nozzle, drizzle one small line of honey and one line of sharp mustard on each piece.

Arrange the camembert on a prechilled platter and keep refrigerated until immediately before serving; otherwise the honey and mustard tend to melt...

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