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!


  • 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 loaf (16 oz/450 g) French baguette
  •  Vegetable oil


  1. Preheat oven to 425°F (220°C ). In a small mixing bowl, combine jalapeño and preserves; mix well. 
  2. 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.
  3. 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.


  • 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 38 g, Fiber 0 g, Sugars 6 g (includes 0 g added sugar), Protein 8 g

Cook's Tips:


Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup (150 mL) sun-dried tomatoes in oil, drained, patted dry and chopped for the apricot preserves. Substitute 1 tbsp (15 mL) prepared basil pesto for the jalapeño pepper and ¼ cup (50 mL) pine nuts for the pecans. Proceed as recipe directs.

Brown Sugar Dijon Brie: Substitute ½ cup (125 mL) brown sugar for the apricot preserves, 1 tbsp (15 mL) Dijon mustard for the jalapeño pepper and ½ cup (125 mL) sliced almonds for the pecans. Reserve ¼ cup (50 mL) of the almonds. Chop remaining almonds; combine chopped brown sugar, almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

This recipe can also be prepared on the Stone Bar Pan, if desired.

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