Saturday, November 20, 2010

Pepper Pecan Brie

Brie and Pecans are on sale this week at Hannaford, making for great savings on an easy to make Thanksgiving appetizer recipe. This Pepper Pecan Brie is one of my favorite recipes to make as an appetizer or even a light dinner with a glass of wine!

  • 1/2 cup pecan halves
  • 1 jalapeño pepper, stemmed and seeded
  • 1/4 cup apricot or strawberry preserves (the flavor or preserves is really up to you)
  • 1 4-inch round (8 ounces) Brie cheese with rind, room temperature
  • 1 loaf (16 ounces) French baguette
  • Butter Flavored Cooking Spray
  1. Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño into small cubes. In a small bowl, combine jalapeño and preserves; mix well.
  2. Cut Brie in half horizontally. Place one half of Brie, cut side up, onto a pizza stone or baking sheet. Spread half of the apricot/strawberry mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot/strawberry mixture over Brie; sprinkle with remaining pecans.
  3. Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with butter flavored Cooking Spray. 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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