One of my favourite things is baked brie cheese with some sort of bread (baguette, croissants, phyllo pastry ... you get the picture).  I made a baked brie and paired it with this delicious crab-apple-bird-pepper-&-nutmeg jelly, fresh baguette and sliced Royal Gala apples.  Throw some wine in the mix (a pre-course to our filets) and deliciousness is obtained.