Tangy Pepper Pecan Brie
Holiday appetizers don't get any easier than this. Start with a round of Brie, add your choice of three delicious toppings, surround with slices of French bread, and bake!
Ingredients
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- ¼ cup (60 mL) apricot preserves
- 1 4”(10 cm) round (8 oz/250 g) Brie cheese with rind, room temperature
- ½ cup (125 mL) pecans, chopped
- 1 cup (125 mL) French bagutte
- Vegetable oil
Directions
- Preheat oven to 425°F (220°C ). In a small mixing bowl, combine jalapeño and preserves; mix well.
- Place one half of Brie, cut side up, onto center of Pizza Stone or Medium Pizza Stone. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and the remaining half of Brie, cut side up. Spread the remaining apricot mixture over Brie; sprinkle with remaining pecans.
- Slice baguette on a bias into twenty-four ¼ inch (6 mm) thick slices. Arrange baguette slices around Brie; spritz or brush with oil. 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.