Tangy Pepper-Pecan Brie

By JanF1201

Ingredients

• 1/2 cup pecan halves
• 1 Jalapeno pepper, stemmed and seeded
• 1/4 cup apricot preserves
• 1 4-inch round (8 ounces) Brie cheese with rind, room temperature
• 1 loaf (16 ounces) French baguette
• Vegetable oil

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 425. Coarsely chop pecans using Chef's Knife. Chop jalapeno using Food Chopper. In Small Batter Bowl, combine jalapeno and preserves; mix well using Skinny Scraper.

2. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone.
Spread half of the apricot mixture evenly over bottom half using of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

3. Using Bread Knife, cut baguette on a bias into twenty-four 1/4 inch thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.