Strip the leaves from the sprigs of thyme. Add thyme leaves and honey to a small saucepan.
Turn heat to medium-low and steep until thyme is fragrant, approximately 5 minutes. Set aside and allow to cool slightly.
Using the tip of a small paring knife, make a few slits on the top of the Camembert. Place garlic in each slit. Position Camembert on one side of a parchment lined baking sheet. Bake for 10 minutes. Remove from oven and add tomatoes on the other side of the baking sheet.
Drizzle the tomatoes with extra-virgin olive oil and place back into the oven for 6-7 minutes.
Remove from oven and drizzle Camembert and tomatoes with one tablespoon each of the thyme-infused honey. Place Camembert onto a serving plate and top with the warm tomatoes. Serve with crostini or crackers, with additional thyme-infused honey on the side.
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