Use a sharp knife to remove the top of the rind. Leave the rind on the sides and bottom of the brie.
Place the brie in a small cast iron skillet and spread top with fig jam. Sprinkle with sea salt and fresh rosemary then top with remaining.
Bake on the center rack for 15-20 minutes until cheese is warmed through and melted. Serve immediately with crusty bread, fresh fruit and drizzled with honey. Enjoy!
Skillet: I love using my small 5 inch cast iron skillet for this recipe. You can of course scale the recipe up for a larger crowd and use a larger skillet.Serving: Toasted bread, bagel chips, grapes, sliced apples or berries go great with this baked brie.