Lay the cheese in the centre of a 30cm-square piece of baking parchment. Using the point of a sharp knife, make lots of deep slits in the surface of the cheese. Place the garlic slices, along with a little piece of thyme, into each slit.

Drizzle the surface of the cheese with one tablespoon of oil and add a scattering of coarsely ground black pepper. Gather the parchment up to form a purse and tie with kitchen string, or place wrapped cheese back in its box.

Cut bread into thick slices and brush both sides with olive oil.

Bake bread and cheese for about 10-15 minutes until the cheese is melted in the middle.

Remove the cheese from the oven and serve immediately in the paper. Use the toasts as scoops