Instructions:
- 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.
- Reduce heat to a simmer and cook for 10-15 minutes or until fig mixture thickens, stirring occasionally.
- Remove from heat and cool. Chutney can be made ahead of time and will keep in the refrigerator for 1-2 weeks.
- To serve the chutney, arrange Kerrygold cheeses on a platter, place chutney in a bowl and serve with crostini or crackers.