Cut off the top rind of the wedge, but not the sides. Place in a oven-proof dish.
Sprinkle the garlic and rosemary over the brie. Take several swipes of the lemon with a microplane or zester over the brie. You may substitute about 1/4 teaspoons of lemon pepper for the fresh lemon, but fresh is best.
Sprinkle with a pinch of salt and drizzle with olive oil.
Place in oven and bake until it turns soft and/or bubbly - 20 to 30 minutes, you may need more time.