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Tangy Pepper-Pecan Brie Recipe

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This recipe for Tangy Pepper-Pecan Brie is from EBMS 2020 Holiday Recipe Book, 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:  
½ Cup Pecan Halves
1 Jalapeno Pepper (stemmed and seeded)
¼ Apricot Preserves (I have also used Raspberry)
1 Loaf French Baguette
Vegetable or Olive Oil
1 round (14 to 15 oz) Brie cheese
Directions:
Directions:
Preheat oven to 450F. Coarsely chop pecans and jalapeno. Combine jalapeno and preserves; mix well.

1. Cut brie in half horizontally. Place on half of the brie, cut side up onto center of baking sheet. Spread half of the apricot mixture evenly over the bottom half of brie. Top with half of the pecans & remaining half of brie, cut side down. Spread remaining apricot mixture over brie; sprinkle remaining pecans.
2. Cut baguette into ¼ inch thick slices. Arrange baguette slices around brie; spray with oil.
3. Bake 8-10 minutes, or until baguette slices are golden brown and brie begins to soften.

 

 

 

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