Tangy Pepper-Pecan Brie, Pampered Chef

This is an extremely easy, impressive appetizer. It is a pampered chef recipe that my friend and I tweaked until we got it just right. You can adjust the heat to your liking. (I prefer the heat, so I use 3 jalapeños.) You can also double this and use a larger sized Brie to accommodate a bigger crowd.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1⁄4 cup pecan halves, chopped
• 1 -3  jalapeno pepper, seeded & chopped
• 1⁄4 cup  apricot preserves
• 1 -3  garlic clove, chopped
• 1 (4 inch)  brie cheese, 4-inch round-room temp
• 1  French baguette, sliced
•  vegetable oil

Directions

1. Preheat oven to 425°F.
2. In small bowl combine peppers, apricot preserves & garlic.
3. Cut the brie in half horizontally.
4. Place one half of brie cut side up onto center of a large round stone.
5. Spread half the apricot mixture on top.
6. Top w/ half the pecans.
7. Place remaining brie on top (cut side up).
8. Spread remaining apricot mixture on top & top off w/ remaining pecans.
9. Arrange the baguette slices around the brie.
10. spray/brush w/ vegetable oil.
11. Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
12. Removed from oven; let stand 5 minutes before serving.
13. YUMMY.