1. Heat oven to 375°F (190°C). Score the top of the brie and bake on parchment 10–12 minutes until oozy.

2. If roasting grapes, toss with a little olive oil and roast on a separate tray until blistered, 10 minutes.

3. Transfer brie to the board; drizzle with honey or maple and tuck in rosemary sprigs.

4. Arrange crackers/bread in a semicircle around the brie for easy scooping.

5. Fan apple slices and add clusters of grapes; finish with toasted or candied pecans for crunch.