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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TANGY BAKED BRIE Recipe

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This recipe for TANGY BAKED BRIE is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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