"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire


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This recipe for TANGY BAKED BRIE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/2 cup pecans, chopped
1 jalapeño pepper, stemmed, seeded, finely chopped
1/4 cup apricot preserves
4-inch round (8 oz.) Brie cheese with rind (room temperature
1 loaf skinny French baguette
vegetable spray

1. Preheat oven to 425º.
2. Mix preserves and jalapeño.
3. Cut Brie in half horizontally. Place cut side up on round pizza stone (or cookie sheet).
4. Spread 1/2 preserves and jalapeño over bottom 1/2 of Brie. Sprinkle with 1/2 of pecans.
5. Spread remaining preserves and jalapeño over bottom half of Brie. Sprinkle with rest of pecans.
6. Top bottom half with remaining Brie.
7. Slice baguette into 1/4-inch slices. Spray or brush with oil.
8. Arrange around Brie. Bake 8-10 minutes. Let stand 8-10 minutes before serving.




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