Tangy Pepper-Pecan Brie Recipe

Pampered Chef - Tangy Pepper-Pecan Brie Recipe. So quick and easy, this recipe is terrific for impressing a crowd! Features hot and spicy flavors, creamy brie and crunchy pecans.
Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to http://www.pamperedchef.com.

Recipe

1/2 cup pecan halves
1 jalapeño pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
1 loaf (16 ounces) French baguette
Vegetable oil 1. 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. 2. 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. 3. 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.


Yield: 12 servings

Nutrients per serving: Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g

Cook's Tip: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.

For a simple garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Brie before baking.

This recipe can also be prepared on the Large Bar Pan, if desired.

Camembert cheese can be substituted for the Brie, if desired.

Variations: 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.

Yield: 12 servings

Nutrients per serving: Calories 220, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 35 g, Protein 7 g, Sodium 420 mg, Fiber 2 g

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.

Yield: 12 servings

Nutrients per serving: Calories 250, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 43 g, Protein 7 g, Sodium 430 mg, Fiber 2 g

© 2009 The Pampered Chef used under license.

For more great recipes, check us out on facebook: http://www.facebook.com/ThePamperedChef

Category:

Howto & Style

Tags:

• brie recipe
• tangy brie recipe
• brie appetizer recipe
• appetizer recipe
• recipes
• pepper pecan
• brie
• appetizers
• cooking
• food

[jodibiz4]

I won a cheese recipe contest with this recipe! Thanks Pampered Chef!

[anye76]

this looks really yummy, I may try this.