Preheat your oven to 375°F (190°C). Carefully place the wheel of triple cream brie cheese in the center of a small ovenproof baking dish or on a parchment-lined baking sheet. If desired, score the top rind with a sharp knife in a crosshatch pattern to allow the toppings to soak in.

In a small bowl, combine the diced fresh figs, fig preserves, honey, pecans, thyme leaves, rosemary, and a small pinch of kosher sea salt. Gently mix until everything is well distributed. I like to use fresh herbs in the topping—they add a wonderful fragrance and a touch of earthiness to the sweet figs.

Spoon the fig and nut mixture from Step 2 evenly over the prepared brie (from Step 1), making sure the entire surface is covered. Transfer to the oven and bake for 10–15 minutes, or until the brie is gooey and the topping is bubbling slightly. For even more flavor, I sometimes drizzle a little extra honey on top just before baking.

Remove the brie from the oven and let it cool for about 5 minutes before serving. This rest allows the cheese to set slightly and makes it easier to scoop. Serve warm, straight from the baking dish, with your favorite crackers or toasted bread slices. Enjoy!