Baked Brie with Currants and Roasted Chickpeas

Since we have a life threatening food allergy in our home sometimes I need to reinvent recipes we used to enjoy.  This baked brie is an indulgence that is great for a special occasion. The original idea had walnuts and raisins.  I always have people ask me for the recipe and am almost embarrassed because it is so simple but tastes like it was a lot of work.

Ingredients:

1 frozen puffed pastry square, defrosted

1 small round of brie with the top rind sheered off

2-3 tbsp brown sugar

1/4 cup of dried currants

1/4 cup of roasted sea salt chickpeas, chopped

Cooking spray

Pre-neat the oven to 400.  Place the thawed puff pastry on a baking sheet.  Place the brie round in the center of the pastry with the sheared side up so that the toppings can melt into the cheese.  Sprinkle the brown sugar evenly over the cheese.  Top with the currants and then the chopped chickpeas.  Fold and crimp the edges of the puff pastry.  Spray with cooking oil and bake for about 20 minutes until the pastry is puffed and golden.  Serve warm.  You can serve crackers on the side as well as much will ooze out and need to be scooped up!