Score Brie by making cross-hatch cuts in the top of the wheel, cutting about 1/3 of the way into the wheel.
Place a cast iron skillet on a pre-heated grill. Place brie in center and surround with peaches and cherries. Drizzle with lemon olive oil and stir fruit gently.
Close grill, and cook until fruit begins to soften and Brie is heated through and oozy. Drizzle with honey and top with toasted pistachios. Remove from grill and scoop onto fresh baguette slices.
