Tangy Pepper-Pecan Brie - Kraft Recipes Top
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Tangy Pepper-Pecan Brie

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  • Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño pepper. In a small bowl, combine jalapeño pepper and preserves and mix well. Cut brie in half horizontally.
  • Place one half of brie, cut side up, into a large baking pan. Spread half of the apricot mixture evenly 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. Cut the baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange the baguette slices around the brie. Spray 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.

Special Equipment Needed


Variations: 1. Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the apricot preserves. Substitute 1 tablespoon prepared basil pesto for the Jalapeño pepper and 1/4 cup pine nuts for the pecans. Proceed as recipe directs. 2. Brown Sugar Dijon Brie: Substitute 1/2 cup brown sugar for the apricot preserves, 1 tablespoon Dijon mustard for the Jalapeño pepper and 1/2 cup sliced almonds for the pecans. Reserve 1/4 cup of the almonds. Chop remaining almonds; combine brown sugar, chopped almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

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