Preheat the oven to 180°C, gas mark 4.
Place the camembert in a ceramic dish.
Using a sharp knife, score the top of the cheese in a crosshatch pattern. Push the slices of garlic into the cheese and sprinkle the rosemary over the top.
Drizzle with the olive oil to taste.
Bake for 20 minutes, until golden and fragrant.
Serve with a crusty baguette and/or nachos.