Tangy Pepper-Pecan Brie

Name: Tangy Pepper-Pecan Brie
Yield: 12 servings
Ingredients: 1/2 cup pecan halves; 1 jalapeño 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

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

1/2 cup pecan halves
1 jalapeño 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

Directions

Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half 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.
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.

Yield:

12 servings

Nutrients per serving:

Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g

Cook's Tips:

Variations: 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 1/4 cup (50 mL) pine nuts for the pecans. Proceed as recipe directs.

Brown Sugar Dijon Brie: Substitute 1/2 cup (125 mL) brown sugar for the apricot preserves, 1 tbsp (15 mL) Dijon mustard for the jalapeño pepper and 1/2 cup (125 mL) sliced almonds for the pecans. Reserve 1/4 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 using a 20 oz (575 g) round of Brie. Simple double the ingredients for the Brie. Place Brie in the Round Covered Baker or Rockcrok® (2-qt./1.9) Casserole and proceed as recipe directs. Bake 12-14 minutes or until Brie begins to soften.

For a simple garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Brie before baking.

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

Camembert cheese can be substituted for the Brie, if desired.