Tangy Pepper-Pecan Brie


I make this yummy appetizer when I have people over A LOT. It is SO quick and easy and people FREAK on it! It is a Pampered Chef recipe that I used to make at all my shows when I first started. Here is the recipe:

1 jalapeno pepper, seeded and chopped
1/4 cup apricot preserves
1 4-in. round Brie or Camembert cheese with rind, room temperature
1/2 cup pecan halves, coarsely chopped
1 loaf French baguette
Vegetable oil


1. Preheat oven to 425 degrees. In small bowl combine jalapeno & preserves (aka. jam) mix well
2. Cut Brie in half horizontally. Place one half of brie, cut side up, onto center of a large circle 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.
3. Cut baguette on a bias into 24 1/4 inch thick slices (or however many the baguette will yield). Arrange baguette slices around Brie and spray with vegetable 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.


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