Super creamy and warm Brie is simply cooked in a skillet until bubbly, then smothered with a delicious topping made of pecans, honey, and fresh rosemary.
Preheat the oven to 350°. Place the Brie in it's side and carefully, slice the top rind off. Don't slice too deep so you just take off the rind. Only take off the top, not the rest of the rind.
In a small skillet, 5-6 inches, melt butter over medium heat and add pecans. Stir and let pecans toast for a few minutes.
Stir in rosemary and take off heat. Add honey, stir, and take the topping out of the skillet.
Wipe the skillet (or honey residue will burn) and place the Brie into the skillet.
Bake Brie in the skillet for 20-25 minutes, until completely soft and starting to bubble.
Take the skillet out of the oven and immediately top the Brie off with the pecan and honey mixture.
Serve the warm Brie in the skillet. (Be careful while the skillet is hot.)