Step 1

Preheat the oven to 350°F (180°C).

Step 2

Tuck the Camembert pieces into a 4- to 5-inch (10 to 12 cm) ovenproof baking dish and add the dates in the spaces between the cheese. Sprinkle with thyme and bake until the cheese is bubbling, 25 to 30 minutes. Drizzle with the piment d’Espelette oil and serve with crackers or crusty bread.

Step 3

In a small saucepan over medium-low heat, heat the oil until just warmed. Remove the pan from the heat, add the piment d’Espelette, and stir to combine. Set aside to cool and infuse. The oil will keep at room temperature in a tightly sealed container for 1 month.