1. Place the chopped figs, shallot, balsamic vinegar, sugar, orange juice, orange zest, salt and crushed red pepper in a medium pan and bring to a boil. 
  2. Reduce heat to a simmer and cook for 10-15 minutes or until fig mixture thickens, stirring occasionally. 
  3. Remove from heat and cool. Chutney can be made ahead of time and will keep in the refrigerator for 1-2 weeks. 
  4. To serve the chutney, arrange Kerrygold cheeses on a platter, place chutney in a bowl and serve with crostini or crackers.