"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tangy Pepper-Pecan Brie Recipe

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This recipe for Tangy Pepper-Pecan Brie, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Maloney
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup pecan halves
1 jalapeņo 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

Directions:
Directions:
Preheat oven to 425. Coarsely chop pecans. Chop jalapeņo. Combine jalapeņo and preserves. Mix well.
Cut brie in half horizontally. Spread half of the mixture over the bottom half of the brie. Top with half pecans and the other half of brie cut side up. Spread remaining preserves and pecans.

Cut the baguette into slices. Spread with oil and bake for 8-10 minutes.
Serve brie over the baguette slices.

 

 

 

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