Of course!! Don’t go out buying a whole wheel if you don’t need one! If you already have some sliced Brie around and want to use it for this dish, I recommend baking it in a shallow, oven-proof dish with parchment-lined at the bottom instead of a baking sheet. (Just in case it runs more than a complete, sealed brie might!!) The rest of the recipe can be followed as usual, but instead of sliding the parchment onto a serving platter, you can just serve your Brie in the dish you baked it in!