• 1/3 cup (75 ml) port wine or
• 1/3 cup (75 ml) cranberry juice

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a small bowl, pour the port wine over the cranberries. Let stand for 20 minutes.

In a skillet, sauté the onion and the pancetta in the butter for about 10 minutes. Deglaze with the cranberry and port mixture. Add the pine nuts.

Place the cheese on a 30-cm (12-inch) aluminum foil square. Raise the paper around the cheese to prevent it from sinking while baking. Spread the topping over the cheese. Place on a baking sheet.

Bake for about 10 minutes. Garnish with fresh parsley. Serve hot in the centre of the table.

Serve with country bread or crackers.

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