New Year's Eve Appetiser Platter

Camembert with Herbs: Score the top of the cheese in a criss-cross pattern. Tuck in small sprigs of rosemary and sprinkle with black pepper. Bake at 180 °C for 5 minutes.

Puff Pastry Sticks with Olive Tapenade: Spread the olive tapenade over half of the puff pastry sheet and fold it over. Flatten with a rolling pin, then cut into 1.5 cm wide strips. Twist each strip and brush with egg yolk. Bake at 200 °C for 15 minutes.

Pear Jam: Peel and core the pears, then cut them into small cubes. Place in a pot with the sugar and cook until the pears soften and the mixture reaches a jam-like consistency. Allow to cool.

Caramelised Pecans: Heat the sugar in a pan until it starts to melt, then add the pecans and honey. Stir until evenly coated. Spread the pecans out on parchment paper to cool.

Assembling the Platter: Arrange the Camembert, puff pastry sticks, pear jam, candied pecans, and the rest of the ingredients on a large serving board.