Preheat your oven to 180ºC. Slice off the top of your brie and place it in a small baking dish. Cover with a lid, or aluminium foil, and bake for 20-25 minutes, until your brie is gooey in the centre.

Meanwhile, dry toast your pecans in a clean frypan over medium heat. Allow to cool for five minutes before transferring to a mortar and pestle. 

Crush pecans lightly keeping some chunks large, and some small. Chop rosemary finely and add into pecans along with honey. Stir well to combine.

Once brie is baked, pour pecan, honey and rosemary mixture over the top. Drizzle with extra honey if you'd like and sprinkle with flaky salt. Serve immediately with crackers, bread or slices of apple.