Baked Brie with Cranberries

Preheat oven to 425 degrees F. Grease a baking sheet.

FOR THE RELISH:
Place the cranberries together with the grated orange zest and juice, ginger, and sugar, in a blender or food processor and process to a coarse purée. Leave to stand for 1 hour before serving.

FOR THE BAKED BRIE:
Mix the toasted bread crumbs with the parsley, thyme, and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.

Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly.

Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on to the plates and place the warm Brie on slices of toasted French read, that have been rubbed with a garlic half and extra cranberry relish. Garnish with chives.