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Preheat oven to 350°. Unwrap Camembert and place in a small baking dish. Bake for 15 minutes.
In the meantime, roast the almond slices in a small sauté pan on medium heat. Pour them into a small bowl. Set aside.
Using a sharp knife, finely chop the dried tomatoes. In a small bowl, combine them with the garlic and white wine. Season with pepper.
Let the baked cheese cool. With a sharp knife, cut an X into the top and fold it out like a blossom. Pour the tomato mixture on top of the melted cheese, and garnish with the roasted almond slices and chile rings.
Serve with the baguette.