Tangy Pepper Pecan Brie
|Pecan halves||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1 , stemmed and seeded|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Brie cheese with rind||8 Ounce (Room Temperature, 1 Rind, 4 Inch Round)|
|French baguette||16 Ounce (1 Loaf)|
|Vegetable oil||1 Tablespoon|
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.
Calories 661 Calories from Fat 277
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 11.8 g58.8%
Trans Fat 0 g
Cholesterol 56.7 mg18.9%
Sodium 964.6 mg40.2%
Total Carbohydrates 73 g24.2%
Dietary Fiber 1.7 g6.6%
Sugars 11.6 g
Protein 21 g42.6%
Vitamin A 9.6% Vitamin C 13.5%
Calcium 11.6% Iron 4%
*Based on a 2000 Calorie diet