Put camembert in a small oven proof dish of proportionate size. Stab a couple of holes in the top of the cheese and drizzle with olive oil. Pop into the oven for 15 mins.
Meanwhile, in a fry pan, crispy up a rasher of bacon. Cut the fig in half, dip the cut sides in a small amount of sugar and lay sugar side down in the bacon pan to caramelise. Once crispy, remove the bacon from the pan and slice into fine strips.
Remove camembert from oven, sprinkle bacon on top, pop the figs on and add a pinch of fresh thyme.
Serve with crusty baguette.