Wednesday, July 1, 2009
Just in time for Fourth of July Festivities, here is a Salty and Sweet appetizer with a hint of Sassy!!
Brie plus 3
8oz/4inch Brie Cheese round with rind
1 jalapeno pepper, seeded, steamed and chopped
1/2 cup pecan halves chopped coarsely
1/4 cup apricot preserves
1 loaf baguette bread
Step 1. Preheat oven 425 F; meanwhile mix chopped jalapeno and preserves in bowl.
Step 2. Slice Brie round horizontally in half, place half brie on baking stone or cookie sheet cut side up, spread half of the jalapeno/apricot mixture on top of brie, top with half of the called for coarsely chopped pecans. Place second half of brie cut side up and repeat by adding second half of jalapeno/apricot mixture and top with second half of pecans.
Step 3. Bake 8-10 minutes, while baking brie cut baguette into 1/4 inch slices.
When done baking remove brie from oven and let stand for 5minutes; serve with bread.
*To double the size simply use larger brie and double the ingredients:)