I love brie and especially enjoy baked brie.
You can do this two ways - first you can do it "full fat/calorie" like shelly and jo mentioned - take a wheel of brie add yoru fav relish, dried fruit, nuts, etc., on top then wrap in phyllo dough and bake.
The way I do it now to save on the fat/calorie count (phyllo dough is loaded with butter!) is to buy a little wheel of brie in the little wooden box. Take the brie out of the box, remove paper, and take then seperate the outer ring of the box from the bottom of the box. Place brie on parchment on a cookie sheet, replace outer wooden ring around wheel of brie and then cover cheese with topping. I do a lot of canning so I always have some fruit, relish or chutney around. My fav now is the pear chutney I made this fall. Cover the top with it and then bake in teh oven. It's delish!
You can buy already prepared "baked brie" with the phyllo at most grocers now and I saw a product in the cheese market on Saturday that was a wooden box of brie and a container of cranberry/almond sauce for a topper. Just take them home and follow the directions! Cost a little more though.....
Sharon
P.S. For those of you who mentioned the aftertaste; what you are tasting is the "bitterness" of the rind. You can purchase "rindless" brie in little triangle plastic containers -- when serving brie at my house, there is always one person who sticks the cheese knife into the brie, removing the soft center and leaving the top and bottom rind in place!!!!