Baked Brie with Figs & Rosemary Crostini

Preheat oven to 350F. To a pan over medium heat add quartered figs, brown sugar and balsamic, stirring consistently for about 10 mins. In a shallow baking dish slightly larger than the cheese, add brie and fig mixture uncovered and bake 15-20 mins for 8oz brie or 25 mins for 16oz brie. Slice bread into ½ inch thick slices. Brush both sides with rosemary olive oil arranging them in a single layer on a baking sheet. Bake 10-12 mins flipping halfway through until crisp on both sides. Remove from the oven and sprinkle with flaky sea salt. Once the brie is out of the oven, top with fresh rosemary (optional). Serve immediately with the rosemary crostini for dipping and spreading.