Preheat oven to 325F.

Scrape the rind off the top of the Brie with a sharp knife. Cut the Brien in half horizontally so you have 2 circles. Place the bottom circle on an ovenproof glass plate. Top with 2 tablespoons of the cranberry chutney and spread evenly. Sprinkle evenly with 1 tablespoon almonds. Top with remaining circle and spread with remaining 1 tablespoon cranberry chutney. Sprinkle with remaining 2 tablespoons of almonds.

Bake for about 7 minutes, or until the Brie is very soft but not melted. Place on a trivet to serve. Accompany with crackers or bread.

Advanced preparation:  Make up to 6 hours ahead through step 2, cover and refrigerate. Remove from the refrigerator 30 minutes prior to baking.

Other ideas:

• Use a 1 pound brie to serve a larger crowd. Double the quantities of the chutney and nuts, and bake for a few minutes longer, or until soft and warm.
• Use your favorite cranberry sauce, canned or home made in place of the chutney.
• Try other combinations…apricot jam and almonds; fig jam and pecans, dates and walnuts.
• Make a jam by cooking mixed dried fruits, port wine and a little brown sugar until the fruit is soft. Use the jam with your favorite mixed nuts.