Step 1

In a medium saucepan, heat the olive oil over medium heat.

Step 2

Add the red bell peppers and season with salt and black pepper. Cook until the peppers are tender, about 6 minutes. Stir in the vinegar, sugar, honey and mustard seeds. Bring to a slight boil and then reduce the heat to simmer. Simmer for 20-25 minutes or until thickened and most of the liquid has evaporated.

Step 3

Remove from heat and let stand at room temperature until you are ready to serve, or place it in a jar and seal tightly.

Step 4

Place in the fridge where it will keep for about 2 weeks.Preheat your oven to 375 degrees F and spray a baking dish or small cast iron pan with nonstick spray.

Step 5

Place the brie in the pan, and then place the pan in the oven.

Step 6

Bake the brie for about 15 minutes or until softened.

Step 7

Remove from heat and immediately dollop with red pepper jam.

Step 8

Garnish with toasted pine nuts and fresh parsley.Enjoy immediately with crostini, crackers or pita bread.