Ingredients

125g Brie (or Camembert) cheese wheel

For the Cranberry Chutney
1 cup cranberries, fresh, frozen or dried
4 Tbsp soft brown sugar or 1 tsp stevia or 1 Tbsp xylitol
1 Tbsp water
  (or 2 Tbsp water with dried cranberries)
2 Tbsp finely sliced spring onion
2 tsp lime juice (or lemon juice)
1 jalapeño pepper, de-seeded
  & finely chopped
freshly ground salt & pepper to taste

3-4 pecan nuts, for garnish

Method

For the Cranberry Chutney
In a saucepan, bring the cranberries, sugar & water to a gentle boil, reduce the heat & simmer for 10 mins, stirring occasionally.
Fold in the spring onion, lime juice & finely chopped jalapeño, season with salt & pepper and remove from heat.
Set aside to cool slightly (left-over chutney can be kept in a sealed jar in the fridge).

For the Brie
Place the cheese in an oven-proof serving dish & spoon 2 heaped Tbsp cranberry chutney on top.  Bake in the pre-heated oven for 10‑15 mins or until the sides of the Brie are very soft and warm to the touch.

Garnish with pecan nuts & serve while warm (re-heat in the microwave for 20-30 secs if needed).

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Serving Suggestions

Serve with Breakfast Loaf, ciabatta, crackers or seed loaf, and butter.

Variation

Instead of Cranberry Chutney, top the Brie with fig preserve or jam.