Start this recipe by making the chutney. Place all the ingredients in a small saucepan, and heat together for about 5 minutes. At this stage the chutney should have thickened and the cranberries will have popped, releasing their juices. Remove the orange and cranberry chutney off the heat and allow to cool. Next, prepare the brie. Cut each round brie into 6 small wedges, and coat in the plain flour. Continue by dipping the brie into the beaten eggs, followed by the breadcrumbs. Coat the brie twice by repeating the whole process again, giving the brie a nice, thick breadcrumb coating. When you are ready, heat the cooking oil in a pan. Meanwhile, drizzle the ciabatta bread slices with olive oil, and toast. Take 2 large serving plates, and place a few salad leaves in a corner. Drizzle with a little oil and balsamic vinegar, and place a piece of toasted ciabatta on each plate. Spoon a generous helping of the orange and cranberry chutney on each piece of ciabatta. All that is left to do is fry the brie. When the oil is hot, carefully place in the breadcrumb coated brie and fry for 30-40 seconds, until the breadcrumbs are golden brown. Remove the brie from the oil with a slotted spoon and place on kitchen towel, to absorb any excess oil. Quickly place the brie on your serving plates and eat while still warm. Suggested accompanying wine: DELICATA Medina Vermentino Zibibbo D.O.K. Malta