Place brie into baking dish or oven safe dish. If you don’t have a baking dish you can use a lipped baking sheet coved in foil or parchment paper.
In a small bowl gently toss the fig slices with 2 tablespoon of honey and rosemary. Spoon mixture on top of the brie.
Loosely cover the top of the brie with foil or parchment paper. Bake for 20 minutes or until soft.
Top with remaining 2 tablespoon of honey and flakey salt. Serve with baguette and/or crackers.
I suggest using a baking dish to bake or a lipped or deep baking dish.You want to keep the rind on for baking brie. It will get much messier without the rind on it. The rind bakes down and is super soft. You can easily cut through it with a butter knife. You slice into it, scoop it up and serve it on crackers or bread.
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