Place brie on a plate and put in freezer for about 30 minutes, until firm.
Preheat oven to 350°. Cut off top rind of brie with a sharp knife (it’s okay if you can’t get the rind off in one piece; brie will smooth out as it bakes).
Toss rosemary, thyme, and oil on a parchment-lined rimmed baking sheet until coated. Spread herbs evenly on parchment. Place brie in the center so that it covers about half of the herbs. Bake until cheese is melted, 15–20 minutes. Remove from oven and let rest to firm up slightly, about 3-5 minutes (if you skip this step, you risk spilling molten cheese all over your cutting board).
Strip leaves from uncovered herbs and sprinkle over brie. Using parchment and a wide spatula, carefully slide brie onto a cutting board or serving plate. Surround cheese with crackers, toasted bread and fruit. Garnish with fresh herb sprigs if desired. Enjoy!