chefann
Gold Member
- 22,111
Here are the recipe card featured recipes for the Fall 2007 theme shows.
Enjoy!
1 jalapeno pepper, stemmed, seeded and chopped
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie Cheese with rind, room temperature
1/2 cup pecan halves, coarsely chopped
1 loaf (16 ounces) French baguette, cut into 24 1/4-inch thick slices
vegetable oil
Enjoy!
Bites and Bevs
Tangy Pepper-Pecan Brie
Tangy Pepper-Pecan Brie
1 jalapeno pepper, stemmed, seeded and chopped
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie Cheese with rind, room temperature
1/2 cup pecan halves, coarsely chopped
1 loaf (16 ounces) French baguette, cut into 24 1/4-inch thick slices
vegetable oil
- Preheat oven to 425°F. In Small Batter Bowl, combine jalapeno and preserves. Mix well.
- Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Large Round Stone. Spread half of the apricot mixture evenloy over Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
- Arrange baguette slices around Brie; spray with oil. 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.