Brie - Pepper and Pecan

And this one was sitting in my "drafts" box for ages too. Oh well. Better late than never.

I got this recipe from my Pampered Chef lady. It's amazing! The one I made most recently was spicy because I intentionally left the seeds in the pepper. Mmm! Also great when served with Wheat Thins crackers.

Don't look at this as a complicated recipe because it's SO simple and people just can't get enough!

Tangy Pepper-Pecan Brie

1 jalapeño pepper, stemmed, seeded and chopped

¼ cup (50 mL) apricot preserves

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

½ cup (125 mL) pecan halves, coarsely chopped

1 loaf (16 ounces/500 g) French baguette

Vegetable oil

Preheat oven to 425°F (220°C). In Small Batter Bowl, combine jalapeño and preserves; mix well.

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

Using Bread Knife, cut baguette on a bias into twenty-four ¼-inch-thick (6-mm) slices. Arrange baguette slices around Brie; spray with vegetable 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.

Yield: 12 servings

If you need anything from Pampered Chef, Kelly is awesome!

Kelly Evans

Independent Advanced Director

237-6948

Kel.evans@shaw.ca

www.pamperedchef.biz/kellyevans