Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut off and remove just the top rind from the brie, leaving the rind on the sides and bottom intact so the cheese holds its shape while baking.

Place the prepared brie into a small cast iron skillet or oven-safe dish. Spread the top of the brie evenly with the fig preserves. Sprinkle sea salt and fresh rosemary over the fig-topped cheese. Next, add the chopped pecans, dried figs, and, if using, pumpkin seeds evenly over the top. I like to slightly press the toppings down so they stay in place while baking.

Bake the prepared brie on the center rack of the preheated oven for 15-20 minutes, or until the cheese is melted and soft in the center. The top should look golden and gooey.

Remove the brie from the oven and immediately drizzle honey over the hot, melted cheese. Serve right away with toasted bread, bagel crisps, and fresh fruit on the side for dipping. For an extra touch, I like to let guests drizzle a bit more honey or add extra nuts at the table.